Roasted Butternut Squash Soup
Ready In: 1 hr
Serves: 6
Ingredients
- 2 1⁄2 butternut squash, seeded and peeled
- 3 garlic cloves
- 1 tablespoon olive oil
- salt and pepper, to taste
- 1 teaspoon olive oil
- 1 large yellow onion, chopped
- 2 celery hearts, chopped
- 2 teaspoons fresh ginger, grated
- 1 tablespoon Earth Balance margarine
- 1 bay leaf
- 1⁄4 teaspoon crushed red pepper flakes
- 32 ounces vegetable stock
- 1 1⁄2 teaspoons cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon allspice (optional)
- 1⁄2 teaspoon ground ginger
- 1 tablespoon dark brown sugar
- salt and pepper, to taste
Directions
- Chop butternut squash into 1-2" pieces.
- Drizzle with oilive oil, salt and pepper, and roast with the whole garlic cloves in a 425 degree oven for 45 minutes.
- While squash roasts, add tsp of oil to a soup stock pot over medium heat.
- Add margarine, onions, celery, salt, pepper, ginger, crushed red pepper if using) and saute for 10-12 minutes, or until soft and fragrant.
- Add cinamon (nutmeg, clove, ginger) and mix well.
- Add a cup or so of the vegetable broth, stir to scrape up any bits stuck to the bottom.
- Transfer cooked veggies and broth to a blender and puree until smooth.
- Return to soup pot.
- When squash is finished roasting, transfer squash and remaining stock to blender and puree until smooth. I did this in three batches - equal parts squash and vegetable stock.
- Return pureed squash to soup pot, add brown sugar, and simmer on low for 15-20 minutes.
- Check spices, salt and pepper. Adjust as needed. Enjoy!
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