Roasted Cream of Butternut Squash Soup

Name: Roasted Cream of Butternut Squash Soup
Yield: makes 4 to 6 servings
Ingredients: One 2-pound butternut squash; 1 large onion, chopped; 2 garlic cloves, halved; 2 tablespoons olive oil or vegetable oil; 4 cups chicken broth; 1 cup light cream or milk; 1 teaspoon salt or to taste; Pinch cayenne pepper; 1 bay leaf; Freshly squeezed lemon juice; Whipped heavy cream (unsweetened) for garnish

December 9, 2011

Roasting brings out a deep concentrated flavor in foods. This soup tastes incredibly rich, but is low in fat and calories. However, I sometimes garnish the soup with a dollop of unsweetened whipped cream.

Recipe information

Yield
makes 4 to 6 servings

Ingredients

One 2-pound butternut squash

1 large onion, chopped

2 garlic cloves, halved

2 tablespoons olive oil or vegetable oil

4 cups chicken broth

1 cup light cream or milk

1 teaspoon salt or to taste

Pinch cayenne pepper

1 bay leaf

Freshly squeezed lemon juice

Whipped heavy cream (unsweetened) for garnish

Preparation

Step 1
Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 425°F. Cover two baking sheets with foil and coat lightly with nonstick spray.
Step 2
Cut the squash in half lengthwise and remove the seeds. Place cut side down on one of the baking sheets. Combine the onion and garlic and toss with the olive oil until well coated. Spread them on the second baking sheet.
Step 3
Place the squash on the upper rack in the oven and the onion and garlic on the rack beneath. Roast the onion and garlic for 15 to 20 minutes, until tender, and remove from the oven. Roast the squash for 25 to 30 minutes, until tender. Let cool slightly.
Step 4
Put the onion and garlic into a food processor fitted with the steel blade or a blender. Scoop the flesh from the squash and add to the onion and garlic; process until pureed.
Step 5
Pour the puree into a saucepan and mix in the chicken broth, cream, salt, cayenne, bay leaf, and lemon juice to taste. Simmer for 20 minutes; remove the bay leaf.
Step 6
Serve the soup hot or chilled with a dollop of unsweetened whipped cream.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.

TagsSoup Soup/Stew Butternut Squash Squash Vegetable Starter Main Dinner Gluten Free Nut Free Roast Simmer Blender Food Processor Fall Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes