Roasted Butternut Squash Soup
“What good is the warmth of summer, without the cold of winter to give it sweetness.” John Steinbeck
With winter just around the corner it is time for butternut squash, any soup is perfect for the winter season especially on a cold or snowy day. While winter hasn’t arrived here yet I can’t help but feel the need to make squash soup. So here is my favorite roasted butternut squash soup. I know how challenging it can be sometimes to cut raw squash so here is a link on how-to Peel and Cut a Butternut Squash
- 2 tablespoon of olive oil
- 1 large butternut squash (about 3 1/2 lbs)
- 1 red onion, diced
- ¼ tsp. ground turmeric
- ¼ Curry powder
- 1 ¼ Grounded cumin
- 4-5 cups low sodium vegetable broth, or water
- Salt and pepper, to taste
- A drizzle of olive oil
- Roasted squash seeds, or pepitas seeds
- Preheat oven to 375°F. and line a baking sheet with aluminum foil. Cut the squash in half and scoop out the seeds.
- Place diced squash on the baking sheet and brush lightly with olive oil, sprinkle with salt, turmeric, cumin and curry, bake for 40-50 minutes or until the squash is tender. Remove from Oven and let it cool off.
- While the squash is baking or cooling off in a large cooking pot heat the oil over medium high heat, mix in onion season with cumin, turmeric and curry. Let it cook for about 10-20 minutes until the onion is tender or golden brown.
- After 20 minutes add the squash and vegetable broth and bring to boil. Let it cook
- Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
- Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.