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Ingredient
Roasted butternut squash soup
Introduce
Chef :
Jon MichelenaRoasted butternut squash soup
#GoldenApron23
Roasting the butternut squash, it caramelizes and brings the sweetness of it.
You may cut the butternut in half, peel it, remove the seeds, and roast it or cut in chunks and roast it the way I did. It needs no cream, just enjoy the natural flavor of it.
Ingredient
Food ration :
6 servingsCooking time :
1 hour
1 Tbsp.
olive oil
1 c.
diced yellow onions
1.6 qt. (1.5 L)
vegetable broth
1/8 tsp.
ground nutmeg
1/4 tsp.
ground black pepper
Cooking instructions
* Step 1
Preheat the oven at 425°F.
Place the butternut on a sheet pan and drizzle with olive oil. Bake until is tender and has a nice brown golden color. Save some of the roasted butternut squash for garnish.
* Step 2
Heat up at moderate temperature the olive oil in a large cooking pot. Sauté onions and garlic until it starts browning.
* Step 3
Add the roasted butternut squash, vegetable broth, nutmeg, salt, and pepper. Bring the liquid to a boil, lower the heat, and let it simmer for 10 minutes. With a hand-held blender liquify the soup until it is very smooth.
* Step 4
Dice the reserved roasted squash.
Serve the soup in bowls and garnish with the diced roasted squash.
Note: if there is a photo you can click to enlarge it
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