Tuesday, November 29, 2011

Roasted Butternut Squash Soup

I have a "thing" for roasted vegetable soup. I realized roasting veggies brings out the caramelized goodness in them. To make roasted vegetables into a soup is pretty simple. Just add liquid, such as chicken stock, heavy cream, coconut milk, etc., puree your roasted veggies and voila! you have a soup. 

Roasted Butternut Squash Soup:

1 butternut squash peeled and diced
I onion, peeled and sliced into long strips
2 carrots
3-4 cups chicken broth
1/4 cup heavy cream
salt & pepper to taste
sage leaves for garnish
 *chili oil for garnish


Place butternut squash, onion and carrots on a baking sheet. Bake at 375 degrees for 30-40 minutes. Put roasted veggies into a stock pot, add broth and heavy cream and puree until smooth.


*Chili Oil: 2 Tablespoons olive oil, 1/2 teaspoon ancho chili powder, salt and cayenne pepper. Mix well and drizzle on top of soup when you are ready to serve. 

Enjoy!



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4 comments:

  1. This is just beautiful. I think Thursday night dinner just made itself known.

    I, too, love roasted veggies. In fact, I've taken to roasting the 'challenging ones' and find that I'll eat them all if they're roasted! This summer I started roasting okra and my poor Dad didn't get one jar of his favorite okra and tomatoes because of it.

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  2. Thanks. I love butternut squash soup:)

    My husband roasted okra this summer as well. It was really good.

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  3. Cajunlicious - Thanks! I made it again last night:)

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