This was my first try at Butternut Squash Soup. I looked at a couple different recipes and decided to take what I liked from each one and make my own.
Mikki’s Roasted Butternut Squash Soup
1 medium roasted butternut squash
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
32 oz. chicken stock
salt and pepper to taste
Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with a piece of aluminum foil and spray liberally with nonstick cooking spray.
Place the squash on a cutting board. With a small strong knife, remove the stem portion of the squash. Slice the squash in half end-to-end.
Scrape the seeds and pulp from the center of the squash with a large spoon and discard. Then cut each portion in half, creating four pieces which are approximately equal in size.
Place the wedges on the baking sheet, with the cut side up. Using a pastry brush, coat each piece of butternut squash with melted butter or oil.
Cover the squash with foil, and place in the oven for 45 to 50 minutes or until tender. Remove the pan from the oven, and let the squash cool completely.
Cut the squash into cubes and set aside
Melt butter in large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pout in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
The Not So Perfect Housewife view –
You know when you watch those TV cooking shows and the cooks have everything all organized and their kitchen doesn’t even gets messy.
Well here at TNSPH, this is what MY kitchen looked like while making this soup. LOL. It’s messy, but the soup tasted GREAT!