Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Total time: 120 min
Yield: 6
Ingredients: Soup — 1 Medium Butternut Squash (2½-3 cups After Roasting and Dicing); Soup — ½ Medium Yellow Onion Peeled and Diced; Soup — 1 Rib Celery Diced; Soup — 1 Medium Carrot Peeled and Diced; Soup — 2 Sprigs Fresh Rosemary Minced; Soup — 3 Garlic Cloves Minced; Soup — 1 Bay Leaf; Soup — 2 cups Gluten-Free Vegetable Broth; Soup — 1 qt Heavy Whipping Cream; Soup — 1 cup Dry White Wine; Soup — 2 Tbsp Extra Virgin Olive Oil Plus Extra for Seasoning the Squash; Soup — Ground Nutmeg to Taste; Soup — Kosher Salt to Taste; Soup — Coarse Ground Black Pepper to Taste; Optional Spiced Cream — 1 cup Heavy Whipping Cream; Optional Spiced Cream — Pinch of Ground Cinnamon; Optional Spiced Cream — Pinch of Grated Nutmeg

Roasted butternut squash soup blended and strained for a smooth texture, with optional spiced whipped cream.

Ingredients

Soup — 1 Medium Butternut Squash (2½-3 cups After Roasting and Dicing)
Soup — ½ Medium Yellow Onion Peeled and Diced
Soup — 1 Rib Celery Diced
Soup — 1 Medium Carrot Peeled and Diced
Soup — 2 Sprigs Fresh Rosemary Minced
Soup — 3 Garlic Cloves Minced
Soup — 1 Bay Leaf
Soup — 2 cups Gluten-Free Vegetable Broth
Soup — 1 qt Heavy Whipping Cream
Soup — 1 cup Dry White Wine
Soup — 2 Tbsp Extra Virgin Olive Oil Plus Extra for Seasoning the Squash
Soup — Ground Nutmeg to Taste
Soup — Kosher Salt to Taste
Soup — Coarse Ground Black Pepper to Taste
Optional Spiced Cream — 1 cup Heavy Whipping Cream
Optional Spiced Cream — Pinch of Ground Cinnamon
Optional Spiced Cream — Pinch of Grated Nutmeg

Method

ROAST THE SQUASH: Preheat the oven to 400°F. Halve the squash lengthwise and remove the seeds. Set skin-side down on a sheet pan, season the flesh with nutmeg, salt and pepper and drizzle with olive oil. Roast on the middle rack for 1 hour.
COOL AND DICE: Cool for 10 minutes, peel away the skin and dice the roasted squash.
COOK THE AROMATICS: Heat the 2 Tbsp olive oil in a 6-qt Dutch oven or stock pot over medium-high heat. Add the onion, celery, carrot, rosemary and garlic. Cook for 5 minutes, stirring frequently.
SIMMER: Add the wine and cook for 2 minutes. Add the broth, bay leaf, soup cream and roasted squash. Season with nutmeg, salt and pepper. Bring to a boil, immediately reduce to low and gently simmer for 10–15 minutes, stirring occasionally.
BLEND AND STRAIN: Remove the bay leaf. Blend the soup in batches, filling the blender no more than halfway and following its instructions for hot liquids. Pulse before blending at medium speed for about 45–60 seconds. Pour each batch through a fine strainer into a pot, using a spoon to work the liquid through for 2–3 minutes. Discard the solids and gently reheat the strained soup.
OPTIONAL TOPPING: Whisk the topping cream with cinnamon and nutmeg to soft peaks. Add a dollop to each serving.