Recipe of the Week: Roasted Butternut Squash Soup

While staying at a small inn in Vermont, I had this soup as a first course for dinner one evening. I told the server to let the chef know how much I enjoyed it, and he presented me with the recipe at the conclusion of our dinner. Fifteen years later it is still a family favorite!

image: Martha Stewart

Roasted Butternut Squash Soup

2 T. olive oil

1 T. unsalted butter

1 medium red onion, diced

2 medium carrots, diced

1 T. garlic, minced

1 medium jalapeno pepper, seeded & chopped

1/2 tsp. dried thyme (preferably 1 1/2 tsp. fresh)

1 T. fresh cilantro, chopped

1/2 tsp. dried basil (preferably 1 1/2 tsp. fresh)

1/2 tsp. dried oregano (preferably 1 1/2 tsp. fresh)

2 large butternut squash, peeled & seeded & cut in half lengthwise

48 oz. vegetable or chicken stock

1/4 cup maple syrup

1 cup half & half

salt and pepper to taste

Preheat oven to 375 degrees and put the butternut squash on a lightly greased cookie sheet and roast for 30 minutes. Heat soup pot. Add oil and butter and the next 4 ingredients and cook until onions are translucent. Do not overcook or brown. Bring stock to a boil and add to the soup pot. Cut squash into 1-inch cubes and add to stock. Add the four herbs. Bring to a boil and lower heat and simmer 20 to 35 minutes. Puree until smooth. Add maple syrup and bring back to a boil and simmer for 10 minutes. Add half & half and bring back to a boil. Remove from heat. Add salt and pepper to taste. Adjust thickness of soup if necessary by diluting with more stock or water or thickening with more half & half. Serve hot. Yields 8 servings.

Lorraine Hitchcock