Brazilian in Manhattan

Roasted Butternut Squash Soup

Filed under Soups by at 4:41 am on Nov 20 2008







Roasted Butternut Squash Soup


For the soup:

  •  2 tablespoons extra-virgin olive oil
  • 1/2 cup (1/4-inch) diced onion
  • 1/4 cup (1/4-inch) diced celery
  • 1/4 cup (1/4-inch) diced carrot
  • 1 cinnamon stick
  • Sea salt
  • Freshly ground black pepper
  • About 4 cups chicken stock
  • 1/2-teaspoon ground toasted coriander, optional
  • 1 1/2 cups Roasted Winter Squash recipe
  • 1/2-cup half-and-half, optional


Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and sauté until soft but not brown, about 10 minutes. Season with salt and pepper. Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the roasted squash until smooth, and then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick. Puree the soup in a blender until smooth. 

 Roasted Winter Squash:

About 3 pounds butternut squash (preferably 1 large squash). Peel with a vegetable peeler then halve lengthwise, discard the seeds, and cut into 1-inch dice. Place in a large bowl and season with salt and pepper, olive oil, and red chili flakes. Roast in a 450F Pre-heated oven for 30 to 35 minutes.

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