Butternut Squash Soup
When fall descends upon my small town here in Illinois I tend to get a bit… SOUP CRAZY! We love love love soup in our house and this recipe was one of my first ventures into the soup world. A very pleasing departure from the typical thick and sweet butternut squash soups, mine is creamy and savory. Absolutely delicious and we look forward to it every year!
INGREDIENTS:
2 large butternut squash halved
1 chopped white onion
2 minced garlic cloves
2 quarts chicken stock
salt and pepper to taste
1 Tbsp clarified butter
1/2 Cup Heavy Whipping Cream
NOTE: I subbed in carrots as I only had one gourd of butternut squash for this recipe. Two gourds really provides an awesome consistency. Feel free to keep the carrots in if you’d like.
DIRECTIONS:
Pre heat your oven to 400º and then halve your butternut squash and chop your carrots.
Place your carrots in a large ziplock bag and add a drizzle of olive oil and about a 1/2 tsp of sea salt and cracked pepper and toss together.
Brush some olive oil on your butternut squash and sprinkle on some sea salt and cracked pepper. Place both halves of your squash flesh side down on a cookie sheet, along with the carrots you just seasoned. Pierce the gourd with a fork.
Place in the oven and roast for 40 minutes
Remove from the oven and let cool. Bring your soup pot up to a medium heat and add 1 Tbsp of clarified butter.
Add chopped onion, minced garlic, 1/4 tsp sea salt, cracked pepper, roasted carrots and scooped out flesh of butternut squash. Sautee together for about 5 minutes and deglaze with about a 1/4 cup of white wine.
Add 2 quarts of chicken stock and bring to a rolling boil, lower heat to low, cover and simmer for 20 minutes.
Remove from heat and blend your soup together using an immersion blender or a stand up blender. Add 1/2 Cup heavy whipping cream, mix together and serve!
Garnish with either cracked pepper, extra whipping cream, pumpkin seeds or some sage leaves… Or all of the above!