Butternut Squash Soup

Roasted Butternut Squash Soup

Soup is such a versatile dish — it’s perfect for a quick meal, paired with a crisp salad or some wonderful bread and cheese and it’s especially good to calm those hungry little tummies clamoring for snacks before dinner. Roasting vegetables allows their natural sugars to caramelize so they add a lot of depth of flavor to soups.

Cubed butternut squash must be in great demand because it is available in abundance these days so making this soup is extremely easy. Next time you are cooking dinner in your Convection oven, toss some butternut squash with a little oil and spice and roast it for about 30 minutes and while it is cooking you can prepare the soup base and in no time you will have a delicious soup.

Butternut squash is one of those vegetables that pairs well with a variety of flavors, it is delicious with some crumbled fresh sage leaves fried in butter but it also tastes good with a little bit of added spice such as ground chipotle chilis, you can try something a little different each time you make it.

Roasted Butternut Squash Soup

  • 1 – medium sized butternut squash, peeled & cubed OR
  • 4 – cups cubed butternut squash
  • 2 – tablespoons vegetable oil
  • ½ – teaspoon mixed Italian seasoning
  • ¼ – teaspoon ground chipotle chili powder
  • 1 – tablespoon unsalted butter
  • 1 – tablespoon vegetable oil
  • 1 – medium yellow onion, peeled and chopped
  • 3 – garlic cloves, smashed
  • 2 – ribs celery, chopped
  • 2 – medium carrots, peeled and chopped
  • 6 – cups chicken stock

Preheat the oven to Convection or Convection Roast 350°

Toss the squash with the oil and spices and spread onto a rimmed baking sheet roast in the oven for 25-30 minutes or until the edges of the squash begin to brown and the cubes are fork tender. Meanwhile, prepare the soup base.

Heat a medium sized deep saucepan over moderate heat, add the oil and butter and increase the heat to medium high, saute the onions for 3-4 minutes, stir in the garlic and cook for another 2 minutes. Add the celery and carrots and cook for another 5-6 minutes or until the vegetables begin to brown on the edges.

Add the chicken stock, bring to a boil and simmer for 30-40 minutes. Remove from the stove, stir in the roasted butternut squash and puree in the pan with an immersion blender.

A little cream or half & half can be stirred in if you prefer a creamy soup.

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