Roasted Butternut Squash Soup

Roasted Butternut Squash Soup might be just the soup you are searching for. This gluten free and lacto ovo vegetarian recipe serves 6 and costs $1.67 per serving. One portion of this dish contains around 3g of protein, 17g of fat, and a total of 199 calories. 106 people have made this recipe and would make it again. It will be a hit at your Autumn event. It is brought to you by Williams Sonoma. A mixture of ground nutmeg, unsalted butter, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 20 minutes. Overall, this recipe earns a rather bad spoonacular score of 36%. If you like this recipe, take a look at these similar recipes: Roasted Butternut Squash Soup, Roasted butternut squash soup, and Roasted Butternut Squash Soup.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

DirectionsPreheat an oven to 400F.Prick each squash with the tip of a knife so it will not explode when it bakes. Place the whole squashes on a baking sheet and roast until they feel somewhat soft to the touch and a knife penetrates the skin easily, about 1 hour. Remove from the oven and, when cool enough to handle, cut in half lengthwise and remove and discard the seeds and fibers. Scoop out the pulp into a bowl and set aside.While the squashes are cooling, reduce the oven temperature to 350F. Spread the hazelnuts on a baking sheet and toast until fragrant and the skins have loosened, about 10 minutes. Remove from the oven and, while still warm, place the nuts in a kitchen towel. Rub the towel vigorously to remove the skins; do not worry if small bits of skin remain. Chop and set aside.In a saucepan over low heat, melt the butter. Add the onions and half of the sage and cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes. Add the stock and squash pulp, raise the heat to high and bring to a boil. Reduce the heat to low and simmer for a few minutes to combine the flavors. Remove from the heat. Working in batches, puree the soup in a blender or food processor. Return to a clean saucepan. Alternatively, pass the soup through a food mill placed over the pan. Reheat gently over medium-low heat. Season with salt and pepper. If the squash is starchy rather than sweet, a little nutmeg will help. If the nutmeg does not give the proper flavor balance, add a pinch of sugar. Ladle into warmed bowls and garnish with the hazelnuts and the remaining sage. Serve immediately.

 

Step by step:

1. Preheat an oven to 400F.Prick each squash with the tip of a knife so it will not explode when it bakes.

2. Place the whole squashes on a baking sheet and roast until they feel somewhat soft to the touch and a knife penetrates the skin easily, about 1 hour.

3. Remove from the oven and, when cool enough to handle, cut in half lengthwise and remove and discard the seeds and fibers. Scoop out the pulp into a bowl and set aside.While the squashes are cooling, reduce the oven temperature to 350F.

4. Spread the hazelnuts on a baking sheet and toast until fragrant and the skins have loosened, about 10 minutes.

5. Remove from the oven and, while still warm, place the nuts in a kitchen towel. Rub the towel vigorously to remove the skins; do not worry if small bits of skin remain. Chop and set aside.In a saucepan over low heat, melt the butter.

6. Add the onions and half of the sage and cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes.

7. Add the stock and squash pulp, raise the heat to high and bring to a boil. Reduce the heat to low and simmer for a few minutes to combine the flavors.

8. Remove from the heat. Working in batches, puree the soup in a blender or food processor. Return to a clean saucepan. Alternatively, pass the soup through a food mill placed over the pan. Reheat gently over medium-low heat. Season with salt and pepper. If the squash is starchy rather than sweet, a little nutmeg will help. If the nutmeg does not give the proper flavor balance, add a pinch of sugar. Ladle into warmed bowls and garnish with the hazelnuts and the remaining sage.

9. Serve immediately.

Nutrition Information:

covered percent of daily need

 

Related Videos: