Awhile back, I posted about roasting the butternut squash we grew in our garden with olive oil, salt, and thyme. In the comments of that post, my lovely friend Maggie shared her family’s recipe for roasted butternut squash soup. It sounded so good, I had to try it. And not surprisingly, if you know Maggie, it was unbelievable. With her permission, I repost (though she claims she cannot take credit for its origins… I say, yeah, right):
Maggie’s Roasted Butternut Squash Soup
- 4 lbs (or 2 large) butternut squash
- 1 lb light brown sugar (I found this to be 2 1/2 cups of solidly packed brown sugar)
- 1/4 tsp cayenne
- 1/4 tsp chipotle powder
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground nutmeg
- 3 Tbsp minced garlic
- 2 Tbsp minced ginger
- 2 cups diced onions
- 2 cups diced carrots
- 1 quart (2 pints) veggie stock*
- 1 quart (2 pints) heavy cream
- salt & pepper
Wipe a rimmed cookie sheet liberally with olive oil (I used 2 Tbsp). Combine half the brown sugar with the spices; sprinkle evenly over cookie sheet.
Place the squash on the cookie sheet cut side down; prick the squash a few times with a fork and roast for 50-60 minutes (one of my squash was very large, so it took a bit longer).
Scoop out roasted pulp and reserve, along with any liquid from sheet (if you do not own an immersion blender, take this time to puree or blend the liquid with the pulp and set aside in a large bowl).
Heat olive oil in a large (and I mean LARGE) stockpot and sauté garlic and ginger over medium high heat until fragrant (3-4 minutes- being careful not to burn). Add carrots and onion and sauté until soft. Add squash pulp (or again, if you do not own an immersion blender, blend the carrot and onion mixture with a bit of the blended pulp until smooth and add back to the rest of the squash mixture), roasting liquid, and all other ingredients except the salt. Bring to a boil, lower heat, and simmer 5 minutes.
Allow soup to cool and puree with immersion blender (if you haven’t blended it all together already). Season with salt and pepper.
Serve with crusty bread and enjoy the complex flavors. The perfect winter meal! Thanks again, Maggie! Also, this makes a lot of soup. I shared mine with a friend, which made us both feel good!
*If you enjoy a thicker soup, omit half the stock… but trust me, it’s fantastic as is!