To make the soup you just roast the squash along with some shallots just like when making the risotto from two weeks back. It is not necessary but the squash might look a little nicer if you remove any real black leaves from the shallots when it is done roasting. When done roasting you just puree it in a blender and combine with the other ingredients on the stove.
The soup was terrific. It was sweet, creamy, and warm - nice for a cool fall night. After I cooked this I saw pretty much the same recipe in Cooking light except they used ginger instead of nutmeg and they left out the cream. That version is probably a little healthier but the 1/4 cup of heavy cream for 4 servings is not really going to make it that bad for you.
Roasted Butternut Squash Soup
(Source: Cooks Country Oct/Nov 2008)
- 1 medium butternut squash (about 3 pounds), peeled, and cut into 1 1/2 inch chunks
- 3 medium shallots, peeled and quartered
- 1/4 cup vegetable oil
- Salt and pepper
- 4 cups low sodium chicken broth
- 1 tablespoon maple syrup
- 1 teaspoon cider vinegar
- 1/8 teaspoon ground nutmeg
- 1/4 cup heavy cream
- Adjust oven rack to middle position and heat to 450 degrees. Toss squash, shallots, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in large bowl, then arrange in single layer in roasting pan. Roast, stirring occasionaly, until golden brown and softened, about 45 minutes. Add 1/2 cup chicken broth to pan and scrape up any browned bits with wooden spoon. Return to oven and cook until liquid has reduced and vegatables are glazed, about 5 minutes.
- Working in 2 batches, puree squash mixture and remaining broth in blender until smooth. Transfer pureed squash mixture to large saucepan and stir in syrup, vinegar, nutmeg, and cream. Bring soup to simmer over medium-low heat, adding 1/4 cup water at a time as necessary to adjust consistency. Serve.