Savory Butternut Squash Soup

Feb 6

Written by:
2/6/2012 7:28 PM  RssIcon

Savory Butternut Squash Soup

1 butternut squash
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, bruised
1/2 tsp Herbes de Provence
1/8 tsp nutmeg
4 tsp honey
3-4 cups chicken stock
Roasted squash seeds for garnish

Cut the squash in half and remove seeds (reserve the seeds for garnish). Place squash on baking sheet and sprinkle on the Herbs de Provence, season with salt and pepper, and lightly drizzle EVOO over the squash. Mix the chopped onion, carrots, celery and garlic together, season with salt and pepper, and drizzle with EVOO. Add half of the mix veggies to each half of the squash. Grate nutmeg over each squash and drizzle 2 tsp of honey over each squash half. Roast in 350˚ preheated over for an hour and a half.

Remove roasted veggies from the oven and transfer to a heavy pot; scooping the roasted squash out of the shell. Add the chicken stock to the veggie and bring to a boil. Lower the heat and simmer for 30 minutes. Puree the soup with a stick blender. Add more hot chicken stock to attain consistency to your liking; salt and pepper to taste. Serve topped with a bit of heavy cream and roasted squash seeds.

Rinse the squash to remove any of the squash pulp. Dry seed on kitchen towel or paper towels. Toss seeds in a bowl with salt and EVOO and then spread onto a baking sheet. Roast the seeds in a 350˚ preheated oven for about 15 minutes; stir occasionally for even roasting and remove when seed become crispy and lightly golden.

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