Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is rated 4.7 out of 5 by 6.
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Prep Time: 10 minutes
Cook Time: 75 minutes
Servings: 6 Serves 6.
Roasting the squash makes it easier to peel and seed, and deepens the flavor of its flesh, producing a richer, more flavorful soup.

Ingredients:

  • 2 large butternut squashes, each 1 1/2 to 2 lb.
  • 1/3 cup hazelnuts
  • 6 Tbs. (3/4 stick) unsalted butter
  • 2 yellow onions, chopped
  • 8 fresh sage leaves, shredded
  • 6 cups chicken or vegetable stock or canned broth
  • Salt and freshly ground pepper, to taste
  • Ground nutmeg, to taste, if needed
  • Pinch of sugar, if needed

Directions:

Preheat an oven to 400°F.

Prick each squash with the tip of a knife so it will not explode when it bakes. Place the whole squashes on a baking sheet and roast until they feel somewhat soft to the touch and a knife penetrates the skin easily, about 1 hour. Remove from the oven and, when cool enough to handle, cut in half lengthwise and remove and discard the seeds and fibers. Scoop out the pulp into a bowl and set aside.

While the squashes are cooling, reduce the oven temperature to 350°F. Spread the hazelnuts on a baking sheet and toast until fragrant and the skins have loosened, about 10 minutes. Remove from the oven and, while still warm, place the nuts in a kitchen towel. Rub the towel vigorously to remove the skins; do not worry if small bits of skin remain. Chop and set aside.

In a saucepan over low heat, melt the butter. Add the onions and half of the sage and cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes. Add the stock and squash pulp, raise the heat to high and bring to a boil. Reduce the heat to low and simmer for a few minutes to combine the flavors. Remove from the heat.

Working in batches, puree the soup in a blender or food processor. Return to a clean saucepan. Alternatively, pass the soup through a food mill placed over the pan. Reheat gently over medium-low heat. Season with salt and pepper. If the squash is starchy rather than sweet, a little nutmeg will help. If the nutmeg does not give the proper flavor balance, add a pinch of sugar.

Ladle into warmed bowls and garnish with the hazelnuts and the remaining sage. Serve immediately.
Serves 6.
Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).
Rated 5 out of 5 by from Amazing soup I made that soup and followed the recipe to the letter. It was amazing. I used 3 small butternut squash from my farmer's box.
Date published: 2015-10-26
Rated 5 out of 5 by from Easiest Soup to Make This is my go to soup in the fall. It is so easy and tastes delicious. I have made this soup for many people and I always received rave reviews. They are really surprised when I tell them its butternut squash soup. I like that it's roasted which makes it easier to prepare. No peeling of the squash or cutting the squash prior to cooking. Roasting brings out the flavors and softens the squash to insure its easily prepared.
Date published: 2014-09-29
Rated 5 out of 5 by from Great fall / winter recipe! My boyfriend made this for me on my birthday and served it with garlic and sage crusted pork tenderloin- combination was fantastic. Would definitely suggest having a protein served with it.
Date published: 2013-12-09
Rated 5 out of 5 by from Excellent as a starter for Thanksgiving This soup is a wonderful addition to Thanksgiving dinner. I follow the recipe except for the hazelnuts because of food allergies and it comes out perfectly. It very easy to follow. Pretty easy to put together and if you have leftovers for the next day, it's even better with a turkey sandwich! My family loves it! However, if I don't include it in our next Thanksgiving meal, my family begs me to make it. So it's never an option to skip it.
Date published: 2013-11-21
Rated 4 out of 5 by from Nice cold weather soup Like others did, I also cut the recipe in half and it made plenty for my husband and me. (I served it in a small cup as a side though) I also didn't use the hazelnuts as I didn't have it and used dried sage instead of fresh. It still had a great flavor overall. I sprinkled the freshly grated nutmeg.
Date published: 2013-01-21
Rated 4 out of 5 by from Delicious, comforting on a wintery Seattle day Delicious - even though I had no sage. However, for a creamer soup I added 8 oz. marscapone (Italian sweet cream "cheese") Buon appetito!!
Date published: 2012-01-21
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