Roasted Butternut Squash Soup

           Easy, Recipes, Sides, Soups
Roasted Butternut Squash Soup
0 votes, 0.00 avg. rating (0% score)

Ingredients:

2 Tablespoons Olive Oil

4 cups raw Butternut squash, cut into 1-inch cubes

Sea salt and Pepper

2 Tablespoons Olive oil

½ cup Onion, diced

¼ cup Celery, diced

¼ cup Carrot, diced

1 Cinnamon stick

Sea salt and freshly ground Pepper

3-4 cups Chicken broth

½ teaspoon ground coriander (optional)

Directions:

Preheat oven to 400F.

Toss butternut squash with 2 Tablespoons olive oil and season with sea salt and pepper to taste. Roast in preheated oven for 15-20 minutes.

Meanwhile, heat 2 Tablespoons olive oil in a Dutch oven. Add onion, celery, carrot and cinnamon stick to pot and cook 10 minutes, stirring frequently. Add 3 cups chicken broth and bring to a boil. Add roasted butternut squash to stock and simmer over low heat 10-15 minutes.

Remove cinnamon stick from the pot and pour ½ of soup mixture into a blender or food processor. Puree until smooth. Return pureed squash to the pot and mash the remaining chunks to bite sized with a fork. Add more broth if desired and season with sea salt and freshly ground black pepper. Add ground coriander if using. Return soup to a low simmer until ready to serve.

Makes 4 servings

This recipe was inspired in whole or in part by The Food Network

Latest Discussion



Calendar

November 2011
M T W T F S S
« Oct   Dec »
 123456
78910111213
14151617181920
21222324252627
282930  


Search by Ingredient

Agave Agave Nectar Almond Flour Avocado Basil Beef Carrots Celery Chicken Chicken Stock Chili Powder Cilantro Cinnamon Coconut Aminos Coconut Milk Coconut Oil Cucumber Cumin Eggs Fish Garlic Ginger Greek Yogurt Honey Instant Meal Lemon Lemon Juice Lime Lime Juice MRP Olive Oil Onion Oregano Paprika Parsley Pork Pure Maple Syrup Red Onion Red Pepper Salad Sea Salt Shrimp Tomatoes Turkey Vanilla Extract


Top Rated