Berry, Holly
Roasted Butternut Squash Soup
Adapted from “Cook’s Illustrated”, Winter 2010
Serves 4
INGREDIENTS
1 medium butternut squash (3 pounds)
peeled, halved, seeded, and cut into 1 ½ inch chunks
3 medium shallots, peeled and quartered
¼ cup olive oil
salt and pepper
4 cups chicken or vegetable broth
¼ cup heavy cream
1 tablespoon maple syrup
1 teaspoon cider vinegar
1/8 teaspoon ground nutmeg
1 golden delicious apple, peeled, cored and chopped
Mix squash chunks, shallots, apple, 1 tsp salt, and ½ tsp pepper in
large bowl with oil. Toss to combine then arrange in single layer on
large roasting pan. Roast in 450-degree oven (middle rack position)
for about 45 minutes until veggies are golden brown. Add ½ cup of
broth to pan, stir and continue cooking until liquid is reduced and
veggies are glazed.
Puree mixture (in 2 batches) with remaining broth in blender until
smooth. Transfer pureed mixture to large saucepan and stir in
cream, syrup, vinegar, and nutmeg. Simmer and adjust seasonings
to taste. If necessary, add a bit of water for desired consistency.