Roasted Butternut Squash Soup

barbara lentz

By
@blentz8

Great fall soup. Tasty too.


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Rating:

Comments:

Serves:

many

Prep:

2 Hr

Cook:

45 Min

Method:

Stove Top

Ingredients

1 large
butternut squash
1 1/2 stick
butter
2 Tbsp
packed dark brown sugar
salt and white pepper
1 tsp
ground ginger
1/2 tsp
each ground cinnamon and cloves
3 Tbsp
molasses
grated zest and juice of 1 lemon and 1 orange
2 Tbsp
worcestershire sauce
4 clove
garlic minced
2 c
milk
1 c
heavy cream

Directions Step-By-Step

1
Cut squash in half and scoup out seeds. Place in baking pan with cut sides up. Melt 1/2 stick butter and pour into the whole where the seeds were. Place a tbsp of brown sugar in each hole. Season both halves with salt, white pepper, ginger, cinnamon and cloves. Pour about an inch of water in pan. About half way up the squash. Cover with foil and roast in 375 degree oven for 2 hours. Remove from oven and let cool a bit. Scoup out the squash and place in large Dutch oven.
2
Add the remaining ingredients and bring to a boil. Reduce to a simmer and simmer for 30 to 45 minutes. Taste and adjust seasonings.
3
Puree in batches with an immersion blender or food processor

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American