Rejuvenating Roasted Butternut Squash Soup

Have you been rejuvenated? No? Then you haven't had our roasted butternut squash soup.

Recipe courtesy of Christmas Family Gatherings by Donata Maggipinto; photography by France Ruffenach

Rejuvenating Roasted Butternut Squash Soup

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    Ingredients

    1 butternut squash, about 1 1/2 pounds, peeled, halved, seeded, and cut into 1-inch slices 2 large yellow onions, finely chopped
    3 tablespoons olive oil 4 cups chicken stock
    2 red potatoes, peeled and quartered 1 cup half-and-half
    2 carrots, peeled and quartered Tabasco or other hot-pepper sauce
    Salt and freshly ground pepper Sour cream or creme fraiche for garnish (optional)
    2 tablespoons unsalted butter 1 tablespoon finely minced garlic

    directions

    Total:
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    • 1

      Nutritional characteristics of butternut squash notwithstanding, this soup has a way of restoring both the body and the spirit. It's a consequence of the soup's sunny color, lush texture, and deep flavor. You can make this soup up to one month in advance; freeze in an airtight container.

    • 2

      Preheat an oven to 400 degrees F. Lightly grease a baking sheet with olive oil.

    • 3

      Place the squash slices on the baking sheet and brush with 1 tablespoon of the olive oil. Toss the potatoes and carrots with 1 tablespoon of the olive oil. Transfer the vegetables to the baking sheet with the squash. Season all the vegetables with salt and pepper.

    • 4

      Roast the vegetables until tender, 30 to 40 minutes. Remove from the oven and reserve.

    • 5

      In a large pot over medium heat, melt the butter with the remaining 1 tablespoon olive oil. Add teh onions and garlic and cook, stirring, until soft, about 5 minutes. Add the roasted vegetables and chicken stock and bring to a boil. Reduce the heat to low and simmer for 15 minutes.

    • 6

      Working in batches, puree the soup in a food processor or blender, adding some of the half-and-half with each batch. Return to the pot and heat thoroughly over medium-low heat (do not let it boil). Adjust the seasoning with salt and pepper. Add the Tabasco to taste. Top each serving with a dollop of sour cream or creme fraiche, if desired.

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