Recipe of the Week: Roasted Butternut Squash Soup
If you are looking for a delicious soup that it is easy to prepare look no further. This roasted butternut squash soup is so creamy and silky that it will become a staple at your dinner table. It can be made ahead and even frozen in a sealed container for a few months. The secret is the roasting of the butternut squash in the oven until fork tender and a good chicken stock as the base of the soup. Carefully pure the soup until smooth and season it with spices to taste. Serves 12. (Chef tip: Garnish the soup with diced apples and pumpkin seeds.)
2 pounds butternut squash
1 cup onions, small dice
1 cup leeks, small dice
1/2 cup carrots, small dice
2 ounces unsalted butter
1 quart defatted chicken stock
2 cups heavy whipping cream
1/4 teaspoon ground allspice
1 teaspoon fresh ginger, grated
1 teaspoon Sea salt
1/2 teaspoon White pepper
Cut squash in half, remove seeds and place squash face down on an oiled baking sheet. Cook about 45-60 minutes (depending upon size) in a 350F oven until soft.
Heat the butter in a heavy soup pot over medium low heat. Add onions, leeks and carrots. Sweat until soft. Do not brown. Add chicken stock to soup pot and bring to a gentle simmer.
Scoop cooked squash from the skin with a metal kitchen spoon. Add squash to The soup pot. Continue to simmer about 30 minutes, or until vegetables are thoroughly cooked and softened.
Puree the soup mixture in a blender or food processor with cream. This may require several batches. Strain soup through a medium mesh strainer and discard the solids.
Season with allspice, ginger, salt and pepper.