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–+ servings

Roasted Butternut Squash Soup - Reboot

Warm, Creamy, Sweet, with a hint of spice, this is my go to fall / winter soup
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 3 hours 20 minutes
Course Soup
Cuisine American
Servings 6 people
Calories 208 kcal

Ingredients
  

  • 4 lb Butternut Squash Wash, cut in half, seed
  • 1 tbsp Butter
  • 1 ea Large Sweet Onion Peeled Diced
  • 4 cups Stock Chicken or Veggie
  • 1 1/2 tsp Salt (check the stock for saltiness)
  • 1/2 tsp Black Pepper Fresh Ground
  • 1 tbsp Sage Dried or 6 fresh sage leaves
  • 1 clove Minced Garlic
  • 1/3 cup Cream Full Fat

Instructions
 

  • Preheat over to 425 F; Line a baking sheet with foil
  • Place squash, cut side up on baking sheet; brush with butter; Season liberally with salt and pepper
  • Roast until tender (~1 hour); remove from oven and cool so they can be handled
  • In large sauce pot over medium high heat, add butter, onions, sage, sauté until onions are translucent and begin to take color; add garlic and sauté one minute more
  • Add stock and bring to a simmer
  • Scoop flesh from squash and add to stock; simmer 15-20 minutes
  • Remove from heat; add cream; blend with immersion blender
  • Serve with a drizzle of cream, and scattering of croutons

Notes

This is a basic recipe; one can add curry powder and Garam Masala for an Indian flair, or add nutmeg for a french touch.
Others have roasted and added root vegetables for more veggie punch
One can render thick cut bacon in the sauce pan for that salty smoky flavor that only bacon provides
Always serve with thick cuts of crusty bread slathered with butter, I have also been known to eat this topped with a few crushed potato chips, for a crisp saltiness.
 

Nutrition

Calories: 208kcalCarbohydrates: 38gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 23mgSodium: 1242mgPotassium: 1074mgFiber: 6gSugar: 8gVitamin A: 32732IUVitamin C: 64mgCalcium: 160mgIron: 2mg
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