TheLionRampant.net

We had a delicious butternut squash soup last night for dinner. In fact, it’s the closest I’ve had to a yummy version of the soup at a little cafe in Montrose, which I absolutely love. Bryce thought it was a little bit too sweet but I think that has more to do with the squash being sweet than any seasonings. Adjust according to your preferences!

We had one squash so I halved the recipe and I have at least a quart container of leftovers.
The full recipe including pictures can be found here, and is courtesy of The Soup Dude.

Roasted Butternut Squash Soup

2 Butternut squash

3 shallots

2 qt. vegetable stock

1/4 t. ground cinnamon

1 1/2 t. curry powder

1 cup flour

2 red bell peppers

8 cloves garlic

1 1/2 T. brown sugar

1/4 t. ground nutmeg

1/2 t. cayenne (optional)

1 1/2 cup heavy cream

1 T. cider vinegar (for roux)

1/3 cup butter (for roux)

salt and sweet to taste

*FOR GARNISH:

2 dozen cilantro springs

1/2 cup half and half

1 cup sour cream

pinch each salt, pepper and sugar

Cut the tops off the squash, cut in half and remove seeds. Rough chop the shallots, toss in bowl with the garlic, salt, pepper, and some oil. Hide the peppers, shallots and garlic in the cavity of the squash where the seeds were. Put the squash face down on a baking sheet and brush with a little oil. Bake at 425 degrees until soft — approximately 20-25 minutes. When cool enough to handle, scrape the flesh of the squash off the skins being careful not to get any skin in the soup. Put all the veggies, vegetable stock and spices in a pot and bring to a boil. Remove from heat and blend until smooth. Strain through a china cap and return to stove. Melt the butter and stir in flour to make a roux. Add roux to the pot, stirring frequently. Add the cream. Adjust salt and sweet to taste, add vinegar. For the garnish just throw everything into a food processor and blend until the cilantro is pulverized. Garnish.

This entry was posted by Ashley on Wednesday, October 15th, 2008 at 11:10 am. This entry was tagged with recipe. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.