Roasted Butternut Squash Soup Recipe

This sweet, creamy roasted butternut squash soup recipe is soothing and strengthening to the spleen. It is enhanced by baking the squash, which gives the soup a deeper, richer flavor. An added bonus is that it’s much easier to peel the squash when it’s cooked. For an added layer of flavor, use a quart of vegetable stock in place of 4 cups of the water.

• 1 butternut squash, about 2 pounds, cut in half lengthwise and seeds removed
• 2 tablespoons olive oil
• 1 large onion, peeled and chopped
• 1 large carrot, chopped
• 1 shallot, chopped
• 1 rib of celery, chopped
• 1 bay leaf
• 2 branches fresh thyme
• Sea salt

Preheat oven to 375’

Place squash on a baking tray and rub with a few drops of olive oil. Turn cut side down, and bake until tender, about 40 minutes. A sharp knife should slide into the flesh easily. Let cool until the squash can be handled, and remove skin.

Heat remaining olive oil in a large saucepan over medium heat. Add onion, carrot, shallot and celery and gently sauté for about 10 minutes, until the onions are golden and translucent.

Add the peeled squash, bay leaf, thyme and 2 large pinches of sea salt. Add enough water to cover the vegetables (about 6 cups).

Bring soup to a boil, cover, reduce heat, and simmer 40 minutes. Puree with a vertical blender or serve as is.

Variation: Add 2 teaspoons of sweet curry powder to the soup for curried squash soup.

Serves 6.

Copyright 2008 by Jen Hoy

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