Butternut squash- you are hard pressed to miss this fall time favorite as the season quickly approaches. Whether in raviolis, risotto or soup, the versatile vegetable is the perfect accompaniment or main ingredient in fall dishes. Try this recipe for our favorite butternut squash soup; with a touch of the middle east, this rich and creamy soup is sure to keep you warm on those cool autumn evenings.
Roasted Butternut Squash Soup
3 lbs. Butternut squash (approx. 1 large squash) split lengthwise and scraped
1 t. olive oil
1 tsp. garam masala
1 T. brown sugar
Salt and Pepper to taste
2 T. unsalted butter
2 T. Vegetable oil
1 stalk celery, chopped
1 large carrot, peeled, chopped
1 medium onion, chopped
2 tsp. garam masala
5 cups water
Salt and Pepper to taste
½ cup heavy cream
2 T. Maple syrup
Directions
- Preheat oven to 400° F. Line a baking sheet with aluminum foil and spray with non stick spray. Brush flesh of squash with olive oil, sprinkle with garam masala and brown sugar evenly on both halves and then season with salt and pepper. Roast in oven for 30 to 45 minutes depending on the thickness of the squash or until very soft, remove from oven to cool. Scrape squash from its skin and set aside, discard skin.
- In a large stock pot, melt butter and vegetable oil over medium heat. Add celery, carrot, onion and garam masala. Lightly brown for 3 to 5 minutes. Add water and bring to a boil. Cook until veggies are tender.
- Add squash to the pot and return to a boil; cooking for an additional 5 minutes. Remove from burner and allow to cool slightly. In batches, puree with blender using extreme caution as the soup will still be very hot. When soup is completely smooth return to pot and place pot on stove on medium low.
- Add salt and pepper to taste. Stir in heavy cream and maple syrup. If too thick add a little water if too thin, allow to reduce down just a touch. Serve immediately.
This soup can be kept for a few days under refrigeration in an air tight container. Impress your guests by crushing up toasted hazelnuts or pecans to sprinkle on top before serving.
