Recipes from An Epicurious Lifestyle's kitchen

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup


3 to 4 pound butternut squash cut in half length-wise

2 yellow onions

2 tablespoons extra-virgin olive oil

1/4 cup diced celery

1/4 cup diced carrot

1 cinnamon stick

Kosher salt and freshly ground black pepper

2 to 4 cups chicken stock

½ teaspoon turmeric

Preheat oven to 400 degrees. Drizzle olive oil, salt and pepper over the butternut squash, place on sheet pan flesh side down. Roast for about an hour or until the squash flesh is very tender. Let cool slightly. Meanwhile, sauté the onions, celery and carrots until tender. In a food processor, process all the butternut squash, onions, celery, and carrots until pureed. Meanwhile, heat the chicken stock to a simmer and add the cinnamon stick. When all the vegetables are processed, place them in a large pot and add enough chicken stock to make thick soup. Add the turmeric, salt and pepper to taste. Remove cinnamon stick, reheat and serve hot.

Peter’s Wine Pick: Morgan Chardonnay

~Happy Cooking!

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