Roasted Butternut Squash Soup

An incredibly rich roasted butternut squash soup

butternut squash

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, giving us up to twelve big squash to make plenty of this delicious soup.

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. Not being a huge fan of cinnamon I use a bit more nutmeg.  It still never fails to bring me back to that kitchen where I would make a huge pot of this and wait for all the compliments the soup would bring from the dining room. Enjoy!

 

 

 

Roasted Butternut Squash Soup

Ingredients

  • 3 lb. butternut squash, cut in half
  • 1 medium onion, sliced 1/16" thick
  • 1 bunch scallion, chopped
  • 2 cloves garlic, chopped
  • 2 tbsp. ginger, minced fine
  • 1 cups white wine
  • oil, as needed
  • 1 cups orange juice
  • 1 each cinnamon stick
  • 1 pint heavy cream
  • 1 sprigs thyme

Instructions

  1. Cut squash in half and season with salt, pepper, nutmeg, and cinnamon. Go light on the cinnamon and nutmeg, you can adjust later. Place on sheet pan and bake in 350 degree oven until tender.
  2. Sweat onion, scallion, garlic, and ginger until tender and deglaze with white wine and orange juice until sec.
  3. 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.
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  • reply Dave ,

    Karen, I think I know you! Yes the soup does freeze very well. I make a pot and freeze it in two cup portions. We have several soups frozen this way. I just did a pot of Beef Barley…watch for that recipe soon.

    • reply Karen Johnson ,

      This soup was delicious! It seem to freeze well too.

      • reply Your sister-in-law Pat ,

        How does one ‘sweat’ onions, etc..? Just curious. What a delicious recipe.

        • reply Dave ,

          Sweating onions is a term used when you saute them. I think it is because the onions release water and start to go limp.

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