Roasted Butternut Squash Soup
An incredibly tasty roasted butternut squash soup
At Clean Slate Farm we grow the Waltham variety of butternut squash, an heirloom variety that produces a lot of squash on each plant. If you have a four person family two plants would do just fine but for the two of us one plant provides all the squash we need, one plant giving us up to twelve big squash.
We’re never at a loss for what to do with our squash, but usually it ends up as roasted butternut squash soup in large enough batches that we can freeze it in two to three cup freezer bags for delicious dinners on cold winter nights. Those nights when you come in from barn chores and would kill for something warm. This recipe fits the bill. It’s an ever so slightly modified version of a soup I made when cooking at a Mobil 4 Star restaurant years ago. It still never fails to bring me back to that kitchen and all the compliments the soup would bring from the dining room. Enjoy!
- 3 lb. butternut squash, cut in half
- 1 medium to large onion, sliced 1/16 inch thick
- 1 large clove of garlic, chopped
- 1½ tsp. ginger, minced fine
- 1 cup white wine
- oil, as needed
- ¾ cups orange juice
- ⅛ tsp. cinnamon
- 1 pint heavy cream
- 1 sprigs thyme
- 8 to 9 cups vegetable stock
- salt and pepper, to taste
- Cut squash in half and season with salt, pepper, and cinnamon. Place on sheet pan and bake in 350 degree oven until tender.
- Sweat onion, scallion, garlic, and ginger until tender and deglaze with white wine and orange juice until sec.
- When almost fully reduced add the thyme, cinnamon stick, bay leaf. Scrape the roasted squash into the pot and vegetable stock to cover an simmer to soup consistency. Add heavy cream and simmer 20 minutes more Season to taste and remove bay, cinnamon stick, and thyme. Puree in blender and strain if so desired.