BUTTERNUT SQUASH: THE PERFECT AUTUMN VEGETABLE
Nothing is more comforting than a warm bowl of Butternut Squash Soup during the fall.
This slightly sweet and savory version is divine. And easy, with a good blender.
We love our handheld immersion blender for this and other pureed soups. For an extra smooth texture, a high powered blender makes for the perfect puree. Our favorite is the Vitamix.
Braun MQ505 Multiquick Hand Blender, Black
Vitamix CIA Professional Blender
PRO TIPS
TIP 1: Don’t overfill the blender.
Never fill the blender beyond half-way, because hot liquid expands. And as a precaution, cover the lid with a dishcloth and hold the lid when blending.
You want to eat the soup, not wear it!
TIP 2: Buy pre-cubed butternut squash.
Butternut squash is very hard to cut. Keep your fingers and make light work of this recipe with the pre-cut variety. It’s easy to find in the product section of most supermarkets during the fall months.
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| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
servings |
- 48 ounces cubed butternut squash 6 cups or 1, 3 pound butternut squash seeded, peeled and cubed
- 2 tablespoons extra-virgin olive oil
- 1/4 cup water
- 2 small shallots 1/3 cup minced
- 2 tablespoons butter
- 6 cups vegetable stock
- 1 teaspoon pumpkin spice
- 1 teaspoon sea salt
- white pepper to taste
- 2-3 tablespoons chives chopped for garnish
Ingredients
| |
- Position one oven rack in the middle and one in the lower third of the oven. Preheat oven to 350 degrees Fahrenheit.
- Line two half sheet baking trays with parchment paper.
- Evenly spread half of the cubed butternut squash on a baking tray. Drizzle 1 tablespoon olive oil over the butternut squash. Mix with hands or spatula to evenly coat.
- Spread squash in a single layer. Sprinkle with sea salt and pepper.
- Drizzle 1/8 cup of water evenly over butternut squash. Repeat for second tray.
- Roast for 50 minutes, stirring occasionally until the squash pierces easily with a pairing knife.
- While the butternut squash is roasting, sauté shallot with butter over medium heat in a heavy bottomed stock pot or dutch oven until softened and golden, about 12-15 minutes. If shallot is browning too quickly reduce heat to medium low. Set aside.
- In a blender combine 1 tray of butternut squash, half of the shallots and 1 cup of vegetable stock. Puree until very smooth. Transfer to the stock pot or dutch oven. Repeat with second tray of squash.
- Add remaining 4 cups of vegetable stock and 1 teaspoon pumpkin spice to the stock pot or dutch oven.
- Uncovered, bring to an aggressive simmer for 5 minutes.
- Adjust seasoning to taste. Garnish with chives.
Recipe courtesy of www.sisterspicekitchen.com ©2017 Sister Spice. All rights reserved.
