Roasted Butternut Squash Soup
Raised on Olive Oil’s Butternut Squash Soup is both a delicacy and a healthy option in the kitchen. Filled with nutrient-oriented ingredients, this soup will be incomparable to any! Enjoy this soup as a lunch, appetizer, or even a quick snack. This soup will make you feel healthy just by eating it!
Cooking Time: 1 ½ hours
Servings: 6-8 people
Ingredients
2 med Butternut Squash (12 cups, 4 ½ lbs.), peeled,
seeded and cut into 1 ½ “ chunks
2 lbs. Golden Delicious, Granny Smith or Gala Apples
peeled, cored and coarsely chopped
4 med Shallots, peeled and quartered
1/3 cup Olive Oil
1 tsp. Salt
½ tsp. Fine Black Pepper
8 cups (2 quarts) Chicken Stock or Low Sodium Broth
1 ½ Tbsp. Maple Syrup
2 Tbsp. Heavy Cream (optional)
¼ tsp. Nutmeg, rounded
Instructions
Adjust oven rack to middle position and heat oven to 450 F degrees.
Toss butternut squash, apples, shallots, olive oil, 1 teaspoon salt, and ½ teaspoon pepper in large bowl.
Transfer to rimmed baking sheet. Spread out shallots, apple and butternut squash in a single layer.
Roast, stirring occasionally, until vegetables are golden brown and softened, about 30-35 minutes.
Add ½ cup broth to pan and scrape up any browned bits with spatula. Return to oven and cook until liquid has reduced, about 8-10 minutes.
Transfer squash mixture to a 6 or 8 quart stockpot and stir in broth, syrup and nutmeg. Bring soup to a boil over medium/high heat, reduce to a simmer for 10 minutes.
Blend soup with a food immersion blender until smooth.
Add slowly 2 Tbsp. of cream to soup and stir until blended.
Serve with a dollop of low fat sour cream.
Notes:
Soup can be refrigerated in an airtight container for 3 days or cooled, refrigerated and frozen for up to 6 months.
Precut, packaged butternut squash may be used. Trade Joes has good product.
If you do not have an immersion blender you may add soup to a blender in batches.
Vegetable broth works great with this soup too.