Roasted Winter Squash Soup

"A delicious, versatile squash soup perfect for chilly fall and winter nights. Use butternut squash or pumpkin and it's a delicious addition to a holiday table. Source: Chef Joel Olson"
 
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photo by Elly in Canada photo by Elly in Canada
photo by Elly in Canada
Ready In:
1hr 30mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Heat oven to 400.
  • Cut the squash in half, seed it, and quarter it.
  • Brush well with olive oil and season liberally with salt and pepper.
  • Place cut side up in a baking dish and roast until squash is soft and browned at the edges, 45 minutes-1 hour.
  • When squash is tender throughout, scoop flesh from skin and set aside.
  • These steps can be done ahead of time and frozen for later use.
  • Cook onion in butter over medium low heat until soft.
  • Onion should be sweated, not cooked till brown or caramelized.
  • Add the garlic and cook for one minute.
  • Add the wine and cook, stirring frequently, until reduced to nearly dry (about ten minutes).
  • Combine the herbs and spices (thyme through fresh parsley) in a cheesecloth bundle/bouquet garni, add it to the pot.
  • Add the squash pulp to the pot.
  • Gradually add the chicken stock to desired thickness (you may not need all 4 cups), and bring to a boil.
  • Reduce heat to simmer, season with salt and pepper to taste.
  • Simmer soup for 20 minutes.
  • Remove cheesecloth bundle/bouquet garni, and puree soup with hand blender or food processor until it is the desired consistency.
  • Serve hot.

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Reviews

  1. AMAZING!! We made this for Thanksgiving AND Christmas '08, and absolutely loved it. Double the amount of herbs/spices, and add enough pepper to rename it Peppered Roasted Butternut Squash Soup. Use vegetable stock instead of chicken stock to make it both healthy and vegan!!
     
  2. I used some roasted squash I had in the freezer which makes this recipe very simple and quick to make. I started at step 7 and followed the recipe. The soup was very mild flavoured and good. Even DH had a bowl and he hates squash soup, so he says!!
     
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Tweaks

  1. AMAZING!! We made this for Thanksgiving AND Christmas '08, and absolutely loved it. Double the amount of herbs/spices, and add enough pepper to rename it Peppered Roasted Butternut Squash Soup. Use vegetable stock instead of chicken stock to make it both healthy and vegan!!
     

RECIPE SUBMITTED BY

I'm a 32-year-old Web writer/editor with a passion for cooking good food. Currently I am (still)trying to find an uninterrupted weekend afternoon so that I can bake a loaf of bread from scratch! I am also a singer with a local (Washington DC-area) a cappella group... you can check us out at the web site above!
 
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