yumyumyummers

roasted butternut squash soup

In appetizers, brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, vegetarian on 03.03.11 at 7:18 pm

winter is the perfect excuse to make a big batch of hearty homemade soup. though i like to think that homemade soup is something that can be enjoyed all year round… and it makes for a fun kitchen project on a weekend afternoon, too. mom & i had fun cooking up a storm in her kitchen a few days ago (apparently our little cook-a-thon reminded her of the iron chef tv show! haha). this is one of my fave homemade soup recipes that i shared with mom, and now i’m sharing it with you… :)

prepping the squash:
– pre-heat oven to 375F
– cut butternut squash in half, along the vertical. remove peel. remove & reserve seeds. chop squash into bitesize cubes.

(tip: butternut squash rind is typically soft enough to cut without pre-cooking. or, you can get pre-cut butternut squash in the produce section to save time. if the butternut squash is too solid to chop into cubes, you can place the squash in a microwave-safe bowl with 1/2 cup of water and microwave for 2-3min to soften the rind. allow squash to cool before chopping.)

roasting:

– place squash on lightly-evoo greased baking sheet
– drizzle w/ evoo & sprinkle w/ ground black peppercorns & ground nutmeg
– place squash seeds on baking sheet and season seeds.
– bake butternut squash & seeds for 40min at 375F

blending & simmering:
– heat up 1 tbsp evoo in large pot on high heat
– brown 1 large shallot (peeled & rough chop) w/ evoo & ground black peppercorns
– blend & puree: roasted butternut squash cubes, shallot & 1/2 cup water in blender
(tip: you may need to do this in several batches, depending on the size of squash and your blender’s capacity.)

– add blended squash & shallot mixture to large pot at medium heat
– add 1/4 cup fresh parsley (finely chopped)
– add 1/4 cup light creamcheese (at room temperature)
– season w/ ground black peppercorns & ground nutmeg, to taste
– simmer on medium heat for 10-15min & stir occasionally.

food styling:
– serve warm in small bowl or teacup
– garnish w/ roasted squash seeds


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