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Garnish this flavorful butternut squash soup with spiced pumpkin seeds or a sprig of thyme, or finely chopped parsley or chives. Butternut squash is the quintessential taste of winter. This soup will surely warm up a cold kitchen.
Ingredients
- 1 large butternut squash (2 1/2 to 3 pounds)
- 1 1/2 cups apple cider
- 1/3 cup brown sugar
- 2 cinnamon sticks (cut in half crosswise)
- 2 tablespoons melted butter
- 1 cup diced onion
- 2 tablespoons butter
- 4 cups chicken broth
- Dash ground ginger
- Dash ground nutmeg
- 1/2 cup heavy cream
- Dash salt (or to taste)
- Optional: butter toasted pumpkin seeds (recipe below)
Steps to Make It
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Gather the ingredients.
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Using a vegetable peeler, peel the squash.
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Cut into chunks, removing seeds and soft fibers with a spoon.
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Put in a bowl; add apple cider, brown sugar, and cinnamon stick pieces then drizzle all over with the melted butter.
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Pour the mixture into a 9x13-inch baking pan; cover tightly with foil and cook at 450 F for 1 hour, or until very tender.
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Meanwhile, cook diced onion in a large saucepan in the 2 tablespoons butter.
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When onion is very tender, add chicken broth. Bring to a boil. Remove from heat and set aside.
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When squash is very tender, remove from oven.
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Remove cinnamon from the squash.
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With a slotted spoon, transfer the squash to the chicken broth and onion mixture. Add about 1/4 cup of the roasting pan juices to the saucepan. Bring to a simmer.
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Working in about 4 batches, puree the squash mixture in a blender, then return to the saucepan.
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Stir in the ginger and nutmeg and the heavy cream, along with salt, to taste. Heat through.
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Serve with butter-toasted pumpkin seeds (below), if desired, or sprinkle with a little cinnamon, toasted pecans, or chopped peanuts.
Butter-Toasted Pumpkin Seeds
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In a small skillet, heat 2 teaspoons butter.
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Add a few tablespoons of pumpkin seeds and cook over medium-low heat until lightly browned.
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Transfer to a paper towel to drain.
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Sprinkle with cinnamon sugar.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.