Butternut squash is my favorite winter squash. It is so versatile and fun to experiment with. While I like adding them to dishes such as enchiladas, a good butternut squash soup is a lovely comfort food when the weather turns and brings a nippy fall chill to the air.
Roasted Butternut Squash Soup
- 2 Butternut squash
- 2 tablespoons olive oil
- 1/2 pint heavy whipping cream
- 1 quart veggie or chicken stock
- 1 medium yellow onion
- 1 tablespoon garlic (minced)
- 2 teaspoons sea salt
- 1 teaspoon nutmeg
- 1 teaspoon cayenne pepper
Cut squash in half, lengthwise, and remove seeds.
Use one of the tablespoons of olive oil and slather it on the cut sides. Place on a roasting pan with sliced sides down and pop in the oven for 30-45 minutes (depending on the size of the squash). When tender, remove from the oven and set aside until cooled enough to handle. Use a spoon to scoop from the shell, or just peel off the skin if soft enough.
Heat a Dutch oven and throw in the other tablespoon of olive oil and the onion. Cook until onions are tender and start to become translucent.
Add garlic and cook another minute, stirring frequently. Remove from heat and add squash, along with all other ingredients. Use an immersion hand blender (or put into a regular blender) to smooth ingredients.
Return to heat and simmer on medium low for 20-30 minutes, stirring occassionally to prevent from sticking to the bottom.
Serve and enjoy!