Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 4 servings Freshly ground black pepper; 1 kilograms About butternut squash (preferably 1 large squash); 59 milliliters (1/4-inch) diced carrot; 59 milliliters (1/4-inch) diced celery; 28 grams 1/4 cup pure California chili powder; 1 cinnamon stick; 1 Tbsp coriander seeds; 59 milliliters fennel seeds; 2 Tbsps finely chopped fresh sage leaves; 2 Tbsps granulated sugar; 2 Tbsps ground cinnamon; 1 teaspoons ground toasted coriander, optional; 118 milliliters half-and-half, optional; 2 Tbsps kosher salt; 946 milliliters About chicken stock or canned low-salt chicken broth; 59 milliliters mascarpone cheese, optional; 2 Tbsps extra-virgin olive oil; 118 milliliters (1/4-inch) diced onion; 1 Tbsp peppercorns; 2 Tbsps toasted pumpkin seeds, optional; 2 teaspoons red pepper flakes; 4 servings Gray salt; 4 servings Sea salt, preferably gray salt; 118 milliliters (1 stick) unsalted butter; 59 milliliters dark unsulfured molasses

Roasted Butternut Squash Soup is a gluten free and vegetarian main course. One serving contains 768 calories, 15g of protein, and 47g of fat. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up balsamic vinegar, pepper, sage leaves, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Watch how to make this recipe.

Heat the olive oil in a large saucepan over medium heat until hot.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cinnamon Stick

Carrot

Celery

Onion

Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.

Ingredients you will need

Cinnamon Stick

Chicken Stock

Coriander

Squash

Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)

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Stock

Water

Soup

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Blender

Return the soup to the pan and reheat gently.

Ingredients you will need

Soup

Equipment you will use

Frying Pan

Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.

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Salt And Pepper

Seasoning

Ladle the soup into serving bowls.

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Soup

Equipment you will use

Bowl

Ladle

Garnish evenly, with the cheese and pumpkin seeds, if desired.

Ingredients you will need

Pumpkin Seeds

Cheese

Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice.

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Vegetable

Squash

Seeds

Equipment you will use

Peeler

Oven

Place in a large bowl and season with salt and pepper.

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Salt And Pepper

Equipment you will use

Bowl

Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub.

Ingredients you will need

Dry Seasoning Rub

Molasses

Vinegar

Butter

Sugar

Sage

Equipment you will use

Frying Pan

Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.

Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer.

Ingredients you will need

Vinegar

Squash

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Baking Sheet

Baking Pan

Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.

Equipment you will use

Oven

Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.

Ingredients you will need

Squash

Equipment you will use

Food Processor

Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.

Ingredients you will need

Ground Cinnamon

Canned Pumpkin

Roasted Chicken

Stuffing

Pastina

Polenta

Pumpkin

Ravioli

Nutmeg

Whole Turkey

Pork

Sage

Soup

Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.

Ingredients you will need

Red Pepper Flakes

Whole Coriander Seeds

Fennel Seeds

Peppercorns

Fennel

Toast

Equipment you will use

Frying Pan

Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes.

Ingredients you will need

Red Pepper Flakes

Chili Powder