10+ Winter Squash Recipes: Italian-Style Roasted Butternut Squash Soup
Serves 625 mins prep70 mins cook
Creamy roasted butternut squash soup with Parmesan, red chili and a touch of warm spice is the best fall comfort food to make with winter squash! Serve with toasted sourdough bread and a hearty salad.
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Instructions
6 To roast the butternut squash: 0 Preheat oven to 400 (200C) degrees and line a baking sheet with parchment paper. 1 Slice the squash in half lengthwise and scoop out the seeds with a large spoon. Drizzle the inside of the squash with olive oil and season with salt to taste. Place cut-side down on the baking sheet and put in the oven. Bake until the squash is tender when pierced with the tip of a knife, 30-35 minutes. Set aside until cool enough to handle. Make the soup 3 Put the cream, garlic and cinnamon stick in a small sauce pan and bring just to a boil. Remove from the heat and allow the flavors to steep 15 minutes. Pour the cream through a small mesh strainer into the soup pot (or just fish out the garlic cloves and cinnamon stick with a spoon). Set aside. 2 Heat the butter or olive oil in a large pot over medium heat. Add the leeks, onion and apple to the pot. Cook, stirring frequently, until the they're softened, 5-7 minutes. 4 Scrape the flesh from the butternut squash halves and add to the pot. Stir in the stock or water and 1 teaspoon salt. Simmer 15 minutes. Puree the soup directly in the pot using an immersion blender until very smooth (or blend in batches in a blender). Stir the infused cream into the soup and heat gently until warmed through. 5 Serve the soup in bowls, sprinkled with some parsley, chili and Parmesan cheese.View original recipe