Roasted Butternut Squash Soup

roasted butternut squash soupRich roasted butternut squash served over wild rice is a perfect start to a Thanksgiving meal. This can also be prepared a day ahead. Just refrigerate and rewarm soup over medium-low heat before serving.

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Gather your ingredients. Preheat oven to 400.

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Cut squash in half lengthwise and discard seeds after scooping out with a spoon. Cut the squash again lengthwise.

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Place squash, cut side up, in large baking pan. Brush squash with melted butter; sprinkle with brown sugar. Roast 45 minutes. Cover baking pan with foil and roast until squash is very tender, about 15 minutes longer.

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Transfer squash to work surface. Scrape pan juices into food processor or blender. Cool squash 15 minutes. Scrape squash from skin and transfer to processor; discard skin. Add 1 cup stock to processor. Puree squash until smooth.

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Heat oil in heavy large saucepan over medium-low heat. Add onion, carrot, and celery to pan and saute 5 minutes. Stir in cinnamon, nutmeg, and ginger.

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Add squash puree and remaining 4 cups stock to saucepan. Bring to boil; reduce heat to medium and simmer until chopped vegetables are tender, stirring occasionally, about 10 minutes. Add cream and return to simmer. Season to taste with salt and pepper.

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Divide cooked wild rice among 4-6 bowls. Ladle soup over rice and serve.

Roasted Butternut Squash Soup
Rich roasted butternut squash served over wild rice is a perfect start to a Thanksgiving meal.
Servings
6 people
Servings
6 people
Roasted Butternut Squash Soup
Rich roasted butternut squash served over wild rice is a perfect start to a Thanksgiving meal.
Servings
6 people
Servings
6 people
Ingredients
  • 1/2 cup carrot peeled and chopped
  • 2 tbsp butter
  • 2 pounds butternut squash about 1 large squash
  • 2 tbsp vegetable oil
  • 5 cups chicken stock
  • 2 tbsp brown sugar packed
  • 1 cup onion chopped
  • 1/2 cup celery chopped
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 cup heavy whipping cream
  • 1 cup wild rice cooked, or about 1/4 cup dry
Instructions
  1. Preheat oven to 400 and prepare ingredients. Cut squash in half lengthwise and discard seeds after scooping out with a spoon. Cut the squash again lengthwise.
  2. Place squash, cut side up, in large baking pan. Brush squash with melted butter; sprinkle with brown sugar. Roast 45 minutes. Cover baking pan with foil and roast until squash is very tender, about 15 minutes longer.
  3. Transfer squash to work surface. Scrape pan juices into food processor or blender. Cool squash 15 minutes. Scrape squash from skin and transfer to processor; discard skin. Add 1 cup stock to processor. Puree squash until smooth.
  4. Heat oil in heavy large saucepan over medium-low heat. Add onion, carrot, and celery to pan and saute 5 minutes.
  5. Stir in cinnamon, nutmeg, and ginger. Add squash puree and remaining 4 cups stock to saucepan. Bring to boil; reduce heat to medium and simmer until chopped vegetables are tender, stirring occasionally, about 10 minutes.
  6. Add cream and return to simmer. Season to taste with salt and pepper.
  7. Divide cooked wild rice among 4-6 bowls. Ladle soup over rice and serve.
Recipe Notes

This can be prepared a day ahead. Just refrigerate and rewarm soup over medium-low heat before serving.

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