Butternut Squash Soup - Original & Roasted
It's definitely soup season! We have officially reached below freezing, so we are reaching for our warm socks, warm drinks, and warm food.
Here is a super easy classic that is perfect this time of year, even if you aren't still in the fall spirit (and already starting those Christmas tunes.) You can mix it up all you want by switching chicken stock out for vegetable, adding Carrots, Celery, or more variety in spices.
For a "Roasted Butternut Squash" Read Part 2 of the recipe!
REMEMBER TO SHARE YOUR CREATIONS WITH US! #ELSTERWARE ON INSTAGRAM AND FACEBOOK! OR LET US KNOW WHAT YOU WANT TO SEE NEXT!
One 2- to 3-pound butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock (or veggie for a vegetarian recipe)
use Gluten-Free Stock for a GF option
Salt and freshly ground black pepper
optional olive oil for Roasted Butternut Squash
For Roasted Butternut Squash switch these two instructions out with the other 1 & 2 and finish recipe by blending the entire soup instead of just the squared chunks.
Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
Slice off the stem and bottom ends of the squash, so that both ends are flat. Slice the squash in half, just where the thinner end begins to widen around the middle. Scoop those seeds out with a large spoon. Turn each half so that a flat end rests against the cutting board.
Use a sharp serrated peeler or paring knife to peel off the skin in downward strokes. Cut squash into 1-inch chunks.
In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock.
Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.
Serve this deliciousness to family and friends.