Roasted Butternut Squash Soup
2 Hours | Serves 6
Soup
1 Medium Butternut Squash (2½-3 cups After Roasting and Dicing)
½ Medium Yellow Onion Peeled and Diced
1 Rib Celery Diced
1 Medium Carrot Peeled and Diced
2 Sprigs Fresh Rosemary Minced
3 Garlic Cloves Minced
1 Bay Leaf
2 cups Gluten-Free Vegetable Broth
1 qt Heavy Whipping Cream
1 cup Dry White Wine
2 Tbsp Extra Virgin Olive Oil Plus Extra for Seasoning the Squash
Ground Nutmeg to Taste
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Optional Topping
1 cup Heavy Whipping Cream
Pinch of Ground Cinnamon
Pinch of Grated Nutmeg
Preheat the oven to 400 degrees.
Halve the butternut squash lengthwise and scoop out the seeds.
Place the squash on a sheet pan, skin-side down. Sprinkle ground nutmeg, kosher salt and black pepper over the flesh of the squash. Drizzle extra virgin olive oil over the flesh of the squash.
Bake on the middle rack of the oven for 1 hour.
When the squash is finished roasting, let cool for 10 minutes. Using a knife, peel away the skin. Dice the roasted squash and set aside.
Place a 6-qt Dutch oven or stock pot on medium-high heat. When heated, add the extra virgin olive oil. Add the onion, celery, carrots, rosemary and garlic. Cook for 5 minutes, stirring frequently.
Add the dry white wine and cook for an additional 2 minutes. Add the vegetable broth, bay leaf, and heavy cream. Season with nutmeg, kosher salt and black pepper.
Add the roasted butternut squash.
Bring the soup to a boil. Immediately reduce to low heat and lightly simmer for 10-15 minutes, stirring occasionally.
Set the pot of soup next to an electric blender. Ladle the soup halfway up your blender, making sure to ladle in a blend of solids and liquids in each scoop. Pulse blender 5-7 times before setting to medium speed. Blend each round of soup for about 45-60 seconds.
Pour blended soup through a fine strainer over a pot to catch the strained soup. Run a spoon through the soup in the strainer in a circular, scooping motion, until no more liquid strains through. This should take approximately 2-3 minutes for each batch.
You will be left with pulverized remnants that you can discard. Repeat the process until all of the soup is blended. Return the blended and strained soup to medium-low heat and heat to serving temperature.
To serve with optional topping, combine the heavy whipping cream, nutmeg and cinnamon in a small mixing bowl. Whisk to soft peaks. Add a dollop to each serving.
Soup
1 Medium Butternut Squash (2½-3 cups After Roasting and Dicing)
½ Medium Yellow Onion Peeled and Diced
1 Rib Celery Diced
1 Medium Carrot Peeled and Diced
2 Sprigs Fresh Rosemary Minced
3 Garlic Cloves Minced
1 Bay Leaf
2 cups Gluten-Free Vegetable Broth
1 qt Heavy Whipping Cream
1 cup Dry White Wine
2 Tbsp Extra Virgin Olive Oil Plus Extra for Seasoning the Squash
Ground Nutmeg to Taste
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Optional Topping
1 cup Heavy Whipping Cream
Pinch of Ground Cinnamon
Pinch of Grated Nutmeg
Preheat the oven to 400 degrees.
Halve the butternut squash lengthwise and scoop out the seeds.
Place the squash on a sheet pan, skin-side down. Sprinkle ground nutmeg, kosher salt and black pepper over the flesh of the squash. Drizzle extra virgin olive oil over the flesh of the squash.
Bake on the middle rack of the oven for 1 hour.
When the squash is finished roasting, let cool for 10 minutes. Using a knife, peel away the skin. Dice the roasted squash and set aside.
Place a 6-qt Dutch oven or stock pot on medium-high heat. When heated, add the extra virgin olive oil. Add the onion, celery, carrots, rosemary and garlic. Cook for 5 minutes, stirring frequently.
Add the dry white wine and cook for an additional 2 minutes. Add the vegetable broth, bay leaf, and heavy cream. Season with nutmeg, kosher salt and black pepper.
Add the roasted butternut squash.
Bring the soup to a boil. Immediately reduce to low heat and lightly simmer for 10-15 minutes, stirring occasionally.
Set the pot of soup next to an electric blender. Ladle the soup halfway up your blender, making sure to ladle in a blend of solids and liquids in each scoop. Pulse blender 5-7 times before setting to medium speed. Blend each round of soup for about 45-60 seconds.
Pour blended soup through a fine strainer over a pot to catch the strained soup. Run a spoon through the soup in the strainer in a circular, scooping motion, until no more liquid strains through. This should take approximately 2-3 minutes for each batch.
You will be left with pulverized remnants that you can discard. Repeat the process until all of the soup is blended. Return the blended and strained soup to medium-low heat and heat to serving temperature.
To serve with optional topping, combine the heavy whipping cream, nutmeg and cinnamon in a small mixing bowl. Whisk to soft peaks. Add a dollop to each serving.