Roasted Butternut Squash Soup
by: Kelsey {from p.s.heart}
yields: 6-8 servings
Ingredients:
4 lbs Butternut squash, peeled and chopped (or 1 large Butternut squash)
2 medium sweet onions, chopped coarsely
6-8 cloves garlic, halved
oil
seasoning salt
black pepper
8 cups chicken stock
1/4 tsp black pepper (to taste)
1 tsp curry powder
1/4 tsp cayenne pepper
[optional]: toasted, chopped walnuts for topping
Directions:
1) First, peel, remove the seeds from, and chop up your Butternut Squash. We used a kitchen scale to measure out four pounds, but you don't need it to be exact.
2) Chop up your onions coarsely (don't dice them finely, otherwise they'll burn when you roast them).
3) Halve your garlic cloves,
4) Place squash, onions and garlic on two cookie sheets (or a large roasting pan). Drizzle with a little bit of oil, sprinkle with seasoning salt and pepper, and then roast in the oven at 400 degrees for 30-40 minutes (until squash pieces are soft). Be sure to stir every 10-15 minutes.
*We used 2 cookie sheets in our convection oven, but a large roasting pan will be fine, they just won't get as brown!
5) In a large pot (we used our large le creuset, or a dutch oven would work nicely), add roasted squash, onions and garlic. Add 8 cups of chicken stock, black pepper, curry power and cayenne pepper, and bring to a gentle simmer. Be sure to keep tasting your soup and adjust spices to your own taste.
6) We used an immersion blender to puree everything, although you could also use a plain old blender and blend the soup in a few batches. Once the soup is heated through, it's ready to serve!
7) Top with sprinkling of toasted, chopped walnuts right before serving.
