Thursday, October 2, 2014

Roasted Butternut Squash Soup

Yesterday, I roasted one of the small butternut squash I had brought home from the farmers market in the oven. The house smelled heavenly. Once it was roasted I made a classical butternut squash with celeriac, carrots, a potato with most of the flavor from the sweet, roasted butternut squash. This morning I pureed the cooled soup and poured on serving in an altas jar to bring for lunch. ---- Glass has the advantage that I feel more comfortable heating the soup in the microwave instead of in a plastic container. ----- Fabulous early fall lunch!


Soup on the go.


Roasted Butternut Squash Soup

Makes 3 servings:

  • 1x smaller, 1-2 pound butternut squash, halved
  • 1 ts olive oil + 1 ts butter
  • 1/2 vidalia onion (or 1 shallot), peeled and diced
  • 1 small sized peeled sweet potato
  • 1 small diced and peeled carrot
  • ca 6oz of celeriac root, peeled and diced
  • 2 cups water mixed 1 ts bouillon (or vegetable stock)
  • Salt (to taste)


  • Heat the oven to 375F. Halve the butternut squash, leave skin on and place cut side down on a parchment paper lined cookie sheet.
  • Bake for ca. 30min until soft and the juices have caramelized. Cool, and cut into 1 inch chunks.
  • In a medium-sized heavy bottom cast iron pot, heat the of olive oil and the butter. When heated, add the onion and soften. (ca. 3 to 4 min). Add the carrot, potato, celeriac and cook for 2 minutes, stirring, until slightly caramelized. Add with the bouillon and the squash.
  • Cover and simmer for 25 minutes. Purée the soup with a immersion blender (or cool and use a regular blender). Add more stock or water if necessary.
  • Serve with sunflower seeds, goat cheese and fresh thyme.


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