Sunday, February 1, 2009

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!

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

1 comment:

  1. Oh wow! I just "experimented" making butternut soup over the weekend! We had our son's wedding reception catered by an awesome chef last year, and his butternut squash soup was to die for. I'm still perfecting the receipe but I came quite close. It had a sweetness to it and I used brown sugar. I also cheated and found frozen mashed squash by a local grocery chain. A big timesaver!