Roasted Butternut Squash Soup
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 lbs butternut squash
- 1 shallot
- 2 tablespoons olive oil
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon dried thyme
- 3 1⁄2 cups chicken broth
- 1⁄2 cup half-and-half
directions
- Preheat oven to 400 degrees.
- Peel the butternut squash using a vegetable peeler. Cut it in half and scoop the seeds out of the cavity. Discard the seeds.
- Cut the squash into 1 inch chunks and place in a large mixing bowl.
- Peel the shallot and slice thinly. Add the shallot to the squash in the mixing bowl.
- Add the 2 tablespoons olive oil, salt, pepper, and dried thyme to the squash and shallots in the mixing bowl, and mix thoroughly.
- Pour the squash/shallot mixture out onto a baking sheet and spread out into one layer - you don't want the squash to be lumped on top of each other, but if your baking sheet is small and you don't have a lot of room it is OK if some of it overlaps.
- Bake at 400 degrees for 40 minutes, stirring once halfway through.
- Place the squash in a blender with the chicken broth and half and half. Blend well until the soup is a thin puree.
- Pour the soup into a large saucepan and place over medium heat. Stir well over medium heat until the soup is heated through. Taste and add more salt if needed.
- If the soup is too thick for your taste, you could add some water or some more chicken broth to thin it out.
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RECIPE SUBMITTED BY
<p>I'm originally from Atlanta, GA, but I now live in Brooklyn, NY with my husband, cat, and dog. I'm a film and video editor, but cooking is my main hobby - if you can call something you do multiple times a day a hobby. <br />I enjoy all types of food, from molecular gastronomy to 70's suburban Mom type stuff. While I like to make recipes from cookbooks by true chefs, I don't turn my nose up at Campbell's Cream of Mushroom - I'm not a food snob. <br /> I love foods from all nations/cultures, and I am fortunate enough to live in NYC so I can go to restaurants which serve food from pretty much anywhere on the globe. Because of this most of my recipes tend to be in the Western European/American food tradition - I find it easier to pay the experts for more complicated delicacies such as Dosai, Pho & Injera. I really enjoy having so many great food resources available to me here in NYC. One of my favorite stores is Kalustyan's http://www.kalustyans.com/ <br />they have every spice, bean, & grain in the world. If there's something you can't find, look on their website. I bet they'll have it and they can ship it to you! <br />Many of my recipes are Southern, because that's the food I grew up on. I hope the recipes I have posted here will be useful to folks out in the 'zaar universe! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt= /></p>