Butternut Squash Soup Recipe

This Butternut Squash Soup Recipe is both quick and easy to make and delectable. You could use any sweetish pumpkin for this recipe, but we have chosen Butternut Squash for its intense flavor. It is also easy to peel which makes it an attractive option.

This particular Butternut Squash Soup recipe calls for roasted butternut. This gives the soup a lovely rich, nutty intensity. There are two ways of roasting the butternut. Either you can place the whole butternut squash in a moderate oven and bake it on a baking tray for about an hour. Remove it from the oven. Cut it open and discard the seeds. Then scoop out the flesh which you will use in this recipe.

The other option is the one that I favor. It is a little more work up front, but quicker in the long run. Peel the butternut. People tend to hack away at butternut squashes with all manner of knives and implements. I find that a simple vegetable peeler does the job well, plus it saves my fingers from getting chopped off! Simply peel along the length of the butternut. Next, chop the butternut into cubes, discarding the seeds. Place the cubes on an oiled baking tray. Massage a little oil over the butternut cubes and roast them in a moderate oven. Simple!

Ingredients:

You will need a large pot and a baking sheet. You will also need a hand-held blender to processor.

Method:

1. Prepare the butternut according to the instructions above. Roast in a moderate oven (350° F / 180° C) for about 30 - 40 minutes, until the butternut cubes are slightly caramelized at the edges.
2. Dice the onions. Fry them in the large pot, until they are soft, translucent and slightly caramelized. This helps to give the soup flavor.
3. Add the cumin and nutmeg to the onion. Add the chicken stock. Bring to the boil.
4. Add the roasted butternut and finally the orange juice. Remove from the heat.
5. Blend the soup until it is perfectly smooth.
6. Heat through and serve with a dollop of cream if desired, and lots of crusty bread.