Roasted Butternut Squash Soup

Submitted by z.amelia

"This soup is delicious and excellent for you!! It's spicy, slightly sweet and perfect for fall. My parents are amazing cooks, but this one is mine! I made it last time I visited and I barely got one bowl..."

 

• Ready In: 2hrs 50mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 1 large butternut squash (you can use two smaller ones)
• 2 cups chopped sweet onions
• 1⁄4 cup chopped shallot
• 1 quart vegetable stock
• 1 tablespoon garlic
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon red pepper flakes
• 2 teaspoons sage
• 2 tablespoons butter
• 1⁄2 cup half-and-half
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• 1⁄4 cup chopped green onion

directions

1. Cut squash in half, scoop out seeds and place on a baking sheet.
2. Mix together cinnamon, cloves and red pepper flakes in a small bowl.
3. Place 1 tablespoons butter in pieces on the squash and sprinkle half of the cloves, cinnamon and pepper mixture on top. Place the squash in the oven and bake at 400 degrees for approximately 2 hrs or until soft.
4. Sautee onions, garlic and sage in the remaining butter and the olive oil in a stock pot until translucent and soft.
5. When squash is cooked, scoop out of its shell and put into a bowl. Put some of the squash and some of the onions into a food processor and blend until smooth. Keep doing this until all the squash has been blended. You can add some of the stock if mixture is too thick to blend.
6. Return mixture to stock pot on medium heat and add remainder of stock until desired consistency.
7. Add the rest of the cinnamon, clove and pepper mixture to the soup and stir well.
8. Add a little of the heated mixture to the half and half to warm it up but keep it from curdling and then add to the soup.
9. Add maple syrup and stir.
10. Garnish with chopped green onions.

Reviews

[rlacow]

Sage is added in the instructions but not in the list of ingredients. (I tried to contact the cook, but was unsuccessful.) I decided to get creative, so I substituted a tablespoon of poultry seasoning. I also cut the red pepper to 1/2t. The soup turned out DELICIOUS!!!

 

[Shore Cook]

Way too spicy for our tastes - next time we'll cut the red pepper flakes in half. Very nice flavor. Calls for sage but it is not in list of ingredients so I didn't use any - still very flavorful and nice texture.

 

[SonyaClay]

We found that about half of the red pepper flakes were sufficient and we used fat free canned milk for diet sake. We substituted Clover Honey for the syrup. Over all we found this to be a nice supper soup served with a cream sherry and water crackers.