Roasted Winter Squash Soup
photo by Elly in Canada
- Ready In:
- 1hr 30mins
- 2 lbs butternut squash (acorn, or other winter squashes, etc)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, mashed to a paste
- 1⁄2 cup dry white wine
- 1⁄2 teaspoon thyme
- 1⁄2 tablespoon black peppercorns
- 2 bay leaves
- 1 tablespoon fresh parsley
- 4 cups chicken stock
- salt & fresh ground pepper
- Heat oven to 400.
- Cut the squash in half, seed it, and quarter it.
- Brush well with olive oil and season liberally with salt and pepper.
- Place cut side up in a baking dish and roast until squash is soft and browned at the edges, 45 minutes-1 hour.
- When squash is tender throughout, scoop flesh from skin and set aside.
- These steps can be done ahead of time and frozen for later use.
- Cook onion in butter over medium low heat until soft.
- Onion should be sweated, not cooked till brown or caramelized.
- Add the garlic and cook for one minute.
- Add the wine and cook, stirring frequently, until reduced to nearly dry (about ten minutes).
- Combine the herbs and spices (thyme through fresh parsley) in a cheesecloth bundle/bouquet garni, add it to the pot.
- Add the squash pulp to the pot.
- Gradually add the chicken stock to desired thickness (you may not need all 4 cups), and bring to a boil.
- Reduce heat to simmer, season with salt and pepper to taste.
- Simmer soup for 20 minutes.
- Remove cheesecloth bundle/bouquet garni, and puree soup with hand blender or food processor until it is the desired consistency.
- Serve hot.
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RECIPE SUBMITTED BY
I'm a 32-year-old Web writer/editor with a passion for cooking good food. Currently I am (still)trying to find an uninterrupted weekend afternoon so that I can bake a loaf of bread from scratch! I am also a singer with a local (Washington DC-area) a cappella group... you can check us out at the web site above!