Roasted Butternut Squash Soup
Ingredients
- 1 butternut squash (2½ to 3 pounds)
- ~3 tablespoons olive oil, plus extra to brush the squash
- 2 onions, finely chopped
- 10 sage leaves, chopped or ½ teaspoon dried
- 3 thyme sprigs, leaves stripped and chopped, or ¼ teaspoon dried
- ¼ cup chopped parsley
- 2-3 garlic cloves, finely chopped
- 1½ teaspoons coarse salt
- 4-5 grinds black pepper
- 1½ – 2 quarts water or vegetable stock
Instructions
- Preheat oven to 425 degrees F. Halve the squash and scoop out the seeds. Brush the surfaces with olive oil. Place halves on baking sheet with cut side down and bake until tender when pressed with a finger, about 30 minutes. Scoop out the flesh, including any caramelized bits. Deglaze the pan with 1 cup water and reserve.
- Heat olive oil in soup pot. Add onions, sage, thyme and parsley. Cook over medium heat, stirring occasionally until onions have begun to brown around the edges, around 15 minutes. Add the cooked squash, garlic, 1½ teaspoons salt, and the water or stock ( I added about 1½ quarts water) plus deglazing water. Bring to a boil, then lower hear and simmer, partially covered, for about 25 minutes. If soup becomes too thick, add more water to thin it out. Taste for salt. Puree in a blender (I cooled the soup before pureeing).
- Serve with a few drops of pumpkin seed oil or good olive oil, some shaved Parmesan cheese and ground pepper.
Notes
Adapted from Deborah Madison’s Vegetable Soups.