How to Make Roast Butternut Squash Soup | Black Tie Kitchen
It's autumn, which means that it's time for squash and everything that comes with it. This roast butternut squash soup will warm even the coldest soul. Rich, flavorful, and warming, it hits every spot a soup should. And the beauty of it is that you can make it beforehand and reheat later - perfect for those holiday dinners. AND - it's great cold. Yup, just as tasty! So give this roast butternut squash soup a try and let me know what you think!
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INGREDIENTS:
1 medium butternut squash (~ 3 lbs)
1 carrot
1 celery stalk
¾ medium onion
48 oz unsalted chicken stock (or vegetable stock)
2 tbsp unsalted butter
~½-1 tsp ground cinnamon
~½-1 tsp curry powder (completely optional)
~½ tsp red pepper flakes
olive oil
lots of kosher salt
black pepper
heavy cream for garnish
DIRECTIONS
1. Preheat the oven to 400°F / 205°C.
2. Prep the butternut squash into roughly 1 inch cubes and place into a bowl. Save the seeds for subsequent garnish.
3. To the squash, add salt, black pepper, and olive oil. Mix until there's a thin coat on all the pieces.
4. Line a baking sheet with aluminum foil and evenly spread out the squash onto the baking sheet. Avoid using parchment paper as it reduces the caramelization on the part that touches the squash!
5. Place into the oven for 20 minutes.
6. In the mean time, dice your carrot, celery and onions. This is the base for our mirepoix.
7. In a large pot, add the butter and some olive oil. Then place the pot over medium-low heat.
8. Once the butter has melted, add your chopped vegetables. Add salt and black pepper, then mix.
9. During this time (should be around 20 mins), remove the squash from the oven and turn. Bump the heat to 450°F / 230°C and place back into the oven for another 10-15 minutes or until desired brownness is achieved.
10. Lower the heat on the mirepoix so that it doesn't burn while the squash is roasting.
11. Go back to your seeds that you saved and separate them from the slimy goo that are the squash guts. Place them into a small strainer and rinse them well under running water.
12. Dry your seeds thoroughly and place into a bowl. Add olive oil, salt, black pepper, and if you wish, some red pepper. Mix until they're covered well in oil.
13. By this time, the squash should be roasted well. Remove it from the oven and add it to the mirepoix. Add the cinnamon and optional curry powder. Mix and let sit for about 2 minutes or until it is fragrant.
14. Lower the heat on the oven to 275°F / 135°C.
15. Using the same baking sheet, line it with parchment paper and spread your seeds out onto it. Then place into the oven for about 15-20 mins or until the seeds start to pop.
16. Add the chicken stock to the squash and mix. Since you're using unsalted stock, add a bunch of salt, mix, and raise the heat on the stock. Once you bring the soup to a boil, lower it to a simmer.
17. Taste test the soup and adjust your spices accordingly to bring out warmth of the dish!
18. The soup is basically done here, but I prefer to let is cook off some of the water while my seeds finish toasting.
19. Once the seeds are done, remove them from the oven. At this time, remove your soup from the stove top.
20. Using a hand blender, blend the soup until it is nice and smooth. If you don't have a hand blender, use a regular blender and work in batches.
21. Serve the soup. You can add some heavy cream to the top and throw some of the toasted seeds for additional flavor and crunch.
22. Enjoy!
TIP 1: If you substitute out the chicken stock for vegetable stock, you get a completely vegetarian meal. It even qualifies as vegan if you skip the butter and the heavy cream as garnish!
TIP 2: The curry powder is completely optional, but adds great flavor. It starts going into another recipe (curried butternut squash soup), but that's a bit more complicated of a dish.
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