Roasted Butternut Squash Soup
Chef Owen May and Dr. Michelle May
Roasted Butternut Squash Soup is a rich, warm way to consume delicious, nutrient rich butternut squash.
Butternut squash is a great source of vitamin A, dietary fiber, and phyto-nutrients.
2 tablespoons olive oil, divided
½ an onion
1 carrot, peeled
1 stalk celery
2 garlic cloves minced
4 cups vegetable or chicken broth
1 teaspoon salt
Freshly ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon of butter or 2 tablespoons cream
- Preheat oven to 400 degrees.
- Cut the butternut squash in half vertically and remove the seeds by scooping them out with a spoon.
- Use 1 to 2 teaspoons of the olive oil to lightly oil the cut side of the squash. Place cut side down on a baking sheet and bake for 20-30 minutes or until soft. (If you prefer, you can roast cubes of butternut squash instead.)
- Dice the carrot, celery, and onion.
- Heat a large pot on medium high. When hot, add the remaining oil.
- When the oil starts to smoke, add the diced carrots, celery, and onion. Sauté about 8 minutes or until the onion is translucent.
- Add the garlic and cook about 30 seconds, then add the broth.
- Turn the heat down to medium low.
- Remove the squash from the oven and scoop out the flesh and place it into the pot. (Be careful; it is hot!)
- Simmer for 10 minutes.
- Use a handheld emulsion blender to puree in the pot, or blend in batches in a regular blender (be sure to vent).
- Season with salt, pepper, and nutmeg.
- Add the butter or cream and serve.
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