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We finally experienced fall weather a few weeks ago. The cool, crisp morning air was refreshing after the relentless heat made its exit. And we even had a few days of rain. The cold, rainy weather made me crave for a bowl of hot, steaming soup. One of my favorite soups is roasted butternut squash, which is abundant during fall.
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Butternut squash is perfect for soup due to its sweeter and nutty taste compared to the larger pumpkins.
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I was excited to try the recipe from “Seasons” by Donna Hay.
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The soup tasted sweet and satisfying. The taste of butternut squash unadulterated.
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A cup of comfort in my hands. Perfect for the cold weather. I couldn’t be happier.
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Roasted Butternut Squash Soup (adapted from Donna Hay Seasons)
2 tbsp olive oil
1 (2-lb) butternut squash (should yield 3 cups of cooked butternut squash)
2 cups chicken stock
½ cup heavy cream
1 tbsp honey
Sea salt and cracked pepper
2-3 sprigs of thyme
creme fraiche (optional)
creme fraiche (optional)
Toasted bread slices to serve (optional)
1. Preheat the oven to 350˚F.
2. Cut butternut squash in quarters and drizzle with olive oil. Add a few sprigs of thyme and sprinkle salt and pepper on the squash quarters.
3. Roast for 50-60 minutes or until squash is tender and cooked. Use a spoon and scoop the cooked squash into a food processor.
4. Add the chicken stock to the food processor and blend until smooth. Strain the squash through a sieve to get a smooth squash puree.
5. Place puree and heavy crème in a saucepan over high heat and bring to a boil.
6. Reduce heat to simmer for 3 minutes until mixture is thickened. Stir in the honey.
7. Ladle soup into bowl and top with creme fraiche and pepper.
8. Serve with a slice of toast.