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Easy Roasted Butternut Squash Soup

October 19^th 2010

Contributed by:

Elliot Chrem

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Recipe

Easy Roasted Butternut Squash Soup

Pleasantly nutty and sweet. A classic autumn and winter soup and can be made from scratch in about 45 minutes.

Times

Prep Time : 5 minutes min
Cook Time : 45 minutes min
Ready Time : 50 min

Servings

6-8 s

Ingredients

1 Butternut Squash, halved and seeded
1 Medium/Large Spanish Onion, chopped
5 cups vegetable stock
Canola Oil
Nutmeg
Salt and pepper

Directions

Preparation

1 Lightly coat butternut squash with canola oil, place face down on a baking tray and roast for 40 minutes at 400 degrees.
2 Meanwhile, saute chopped onions in a large pot until transluscent. Add 5 cups of stock and bring to a simmer.
3 Remove squash from the oven, allow to cool slightly, and scoop out the flesh into the stock pot.
4 Puree soup in the pot with an immersion blender or alternatively, transfer the mixture into a blender and puree.
5 Season with nutmeg, salt and pepper.

Special instructions

Pleasantly nutty and sweet. A classic autumn and winter soup and can be made from scratch in about 45 minutes.

About Elliot Chrem

Barbeque is my passion and I've been deeply devoted to the art of grilling for over 10 years. I am the chef/proprietor of a successful BBQ catering business where I bring the joy of spectacular grilled food to any event. My weekly glatt kosher gourmet tailgate party before every Jets and Giants home game at New Meadowlands Stadium always draws a crowd of hungry and appreciative football fans! My website is TheSmokeyGrill.com.