Sep 252014

Homemade Butternut Squash Soup

butternut squash soupThis Butternut Squash Soup recipe was sent in by Chef Steph

I love soup this time of year. It also makes an easy healthy lunch. Give it a try – It’s delicious!

2 medium butternut squash (4 pounds total) *
Olive oil, salt and pepper to season squash
1 Tbsp. extra virgin olive oil
1 Tbsp. butter
1  large onion, diced
2 cloves garlic, minced
½ tsp. smoked paprika
½ tsp. cinnamon
1 tsp. fresh sage, finely chopped
1 tsp. fresh thyme, finely chopped
1/8 tsp. nutmeg, freshly grated
1 quart vegetable stock
1 bay leaf
½ tsp. salt
¼ tsp. pepper
1 Tbsp. pure maple syrup
additional salt and pepper to taste

Preheat the oven to 400º.  Cut a small slice off of the bottom and the top of each squash for stability.  Cut each squash in half lengthwise and remove the seeds.  Put squash halves on a rimmed baking sheet.  Drizzle with olive oil and season with salt and pepper.  Roast for 45 minutes.* Remove from oven and allow the squash to cool slightly.  Heat a large soup pot over medium heat.  Add the butter and olive oil.  When the butter melts add the onion and sweat until translucent.  Add the garlic and cook 1 minute.  Working with a kitchen towel to hold it, remove the meat from the squash halves and put in the pot.  Add the smoked paprika, cinnamon, sage, thyme, ½ tsp. of salt and ¼ tsp. of pepper and stir to combine with the squash.  Add the vegetable stock and a bay leaf and bring to a boil.  Reduce heat and simmer for 20 minutes.  Remove the bay leaf and puree the soup using a handheld emersion blender.  If you do not have an emersion blender, the soup can be pureed in batches in the blender (be sure to not overfill the blender and to the remove the top plug and cover with a kitchen towel instead as contents are hot and can expand and cause injury).  Once the soup is pureed, add the maple syrup and stir.  Return to a simmer and season to taste with additional salt and pepper.

*If you are pressed for time most grocery stores carry pre-cut butternut squash in the produce section.  Use two packages (about 30 – 40 oz.) of squash and toss on a rimmed baking sheet with olive oil, salt and pepper.  Roast for 25 minutes at 400º.  Proceed with the remainder of the recipe.

Thanks so much Chef Steph!

Be Fit, Be Healthy, Be Happy!

by Stephanie Krzywanski, The Comfort Gourmet,
© Stephanie Krzywanski, The Comfort Gourmet, October 27, 2009