Roasted Winter Squash Soup
Ingredients
- 2 lbs butternut squash (acorn, or other winter squashes, etc)
- 1 tablespoon olive oil ⓘ
- 2 tablespoons butter ⓘ
- 1 onion, diced ⓘ
- 2 cloves garlic, mashed to a paste ⓘ
- 1/2 cup dry white wine ⓘ
- 1/2 teaspoon thyme ⓘ
- 1/2 tablespoon black peppercorns ⓘ
- 2 bay leaves ⓘ
- 1 tablespoon fresh parsley ⓘ
- 4 cups chicken stock ⓘ
- salt & fresh ground pepper ⓘ
Instructions
- Heat oven to 400.
- Cut the squash in half, seed it, and quarter it.
- Brush well with olive oil and season liberally with salt and pepper.
- Place cut side up in a baking dish and roast until squash is soft and browned at the edges, 45 minutes-1 hour.
- When squash is tender throughout, scoop flesh from skin and set aside.
- These steps can be done ahead of time and frozen for later use.
- Cook onion in butter over medium low heat until soft.
- Onion should be sweated, not cooked till brown or caramelized.
- Add the garlic and cook for one minute.
- Add the wine and cook, stirring frequently, until reduced to nearly dry (about ten minutes).
- Combine the herbs and spices (thyme through fresh parsley) in a cheesecloth bundle/bouquet garni, add it to the pot.
- Add the squash pulp to the pot.
- Gradually add the chicken stock to desired thickness (you may not need all 4 cups), and bring to a boil.
- Reduce heat to simmer, season with salt and pepper to taste.
- Simmer soup for 20 minutes.
- Remove cheesecloth bundle/bouquet garni, and puree soup with hand blender or food processor until it is the desired consistency.
- Serve hot.
Nutrition & Diet Analysis (per serving)
807
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).