Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving(s)
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

Submitted by Kozmic Blues

"I sort of made this one up as I went along...lol. Was so yummy, I didn't want to forget!! Roasting the butternut squash adds a really sweet, intense carmelized flavor tot he finished soup. (YUM< YUM) **Couple of notes: I used the already-peeled-and-seeded butternut squashes from Whole Foods. They come halved but NOT already cubed. I believe there were five (5) halves in the bag. I actually used 1 1/2 tsp of Cinamon PLUS, from Pampered Chef (which has cinnamon, nutmeg, allspice, clove, ginger etc.) as well as 1 tsp plain cinnamon and 1/2 tsp ground ginger. PLEASE feel free to play with the spices as you see fit!"

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Ready In:: 1hr
Ingredients:: 19
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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RECIPE SUBMITTED BY

Kozmic Blues

Providence, Rhode Island

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