Roasted Butternut Squash Soup

Autumn squashes such as butternut and pumpkin have thick skin that can only be peeled with a knife and it can be tedious and at times dangerous. This roasted butternut squash soup recipe requires no peeling, not even the onion that was added needed peeling.

Roasting softened the flesh of the squash, brings out the natural sweetness and intensifies the flavors of the butternut squash. This allows the flesh to be easily scooped out of its skin.
 

The soup is creamy and the added honey further compliments the flavour of the butternut squash. You can omit adding milk or cream if you have dietary restrictions. But the milk and cream undeniably gave the soup a rich and velvety consistency. 

  

Roasted Butternut Squash Soup
makes 4 - 6 servings of soup
Ingredients
1 medium size butternut squash 
1 medium size white onion
1 L organic low sodium chicken stock
1 - 2 tsp of salt (to taste)
1/2 Tbsp honey (optional)
300ml cream or milk
pepper and parsley to taste
Olive oil
Greek yogurt or sour cream

Steps to soup

• Preheat oven to 220 degrees Celsius.
• Halve the butternut squash length wise and place them cut side up on a baking sheet with a whole onion (do not remove the outer skin of the onion).
• Brush the cut surface of the squash with some olive oil and sprinkle a pinch of salt.
• Place the baking sheet in the middle of the oven and bake for 1 hour.
• After an hour, the squash should be fork tender and the onion should turn soft.
• Scoop the tender flesh of the squash into a blender. Remove the outer skin and root portion of the onion and add the soft inner portion of the onion to the blender too. 
• Add 200ml of chicken stock into the blender and blend the squash and onion into a fine puree.
• Pour the puree into a medium size saucepan and add salt, honey and 500ml chicken stock to get to your preferred consistency of soup.
• When the soup start to simmer, add in cream or milk and do not simmer too long after adding cream or milk.
• Taste the soup and adjust the salt as well as the consistency of the soup.
• Ladle the soup into a serving bowl. Add a dollop of Greek yogurt or sour cream, and garnish with pepper and parsley.
• Serve warm with toast.

Note:

• The soup can be freeze after it is pureed with chicken soup. Thaw the soup overnight in the fridge and heat it tthrough in a saucepan or microwave with cream or milk before serving.
• Serve the soup with some buttered toast, pain d'epi or multi grain sandwich loaf and it turns into a warm, hearty meal.

Coming up in my next post, I will be making a simple dessert with pumpkin that uses only 4 basic ingredients.

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