Creamy Roasted Butternut Squash Soup
Posted on September 23rd, 2011
- 1 fresh butternut squash (or 1 package frozen)
- 1 T + 1 tsp fresh organic butter
- 1 cup chopped onion
- 1-2 cloves minced garlic
- coarsely chopped fresh sage — leaves from 2 sprigs
- 1 tsp curry powder
- 3 T all-purpose flour
- 32 oz chicken broth
- 1 T tomato paste
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup chopped sweet cooking apple
- 10 oz package frozen sweet corn
- 1/3 cup Parmesan cheese
- 1/2 cup light coconut milk
1. If you have fresh (not frozen) squash and want the roasted taste, you can cut in half, roast on a baking sheet at 400 degrees until soft, cool and scoop out; or you can cut into chunks first and roast the chunks at 400 degrees until soft. I got a package of butternut squash chunks at Whole Foods this time and that worked much easier. When I had a whole squash, I had to put it in a vice and saw it in half with a saw. Using frozen pureed squash in the soup also works fine, but I don’t think you can roast it. You can also use fresh pumpkin instead of squash, but DO NOT USE CANNED PUMPKIN. Because it will taste like canned pumpkin.
The remaining steps are heavily plagiarized from Cooking Light Magazine:
2. Melt butter in a Dutch oven over medium heat. Add onion, garlic and sage; saute until onion starts to turn translucent. Add curry powder; cook 30 seconds. Stir in flour; cook 30 seconds (this makes the “roux”). Add broth, tomato paste, salt, and pepper, stirring well with a whisk. Stir in squash and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until squash and apple are tender, stirring occasionally. Remove from heat; cool slightly.
3. Place mixture in a blender; process until smooth. Return mixture to Dutch oven on medium heat; add corn and cook until thawed. Add Parmesan cheese and stir until melted. Add milk and stir. Cook until thoroughly heated.
As alluded to above, I got this from Cooking Light back in the 1990s. It was a very fat-phobic recipe that I’ve fattened up considerably over the years. I think it went from 600 calories in a batch to about 1000. Oh well. Mine tastes better. It’s probably better for you, too — you shouldn’t eat all those carbs without any fat!
It used to have nutmeg, but I finally realized I hate nutmeg.
My additions over the years include roasting, butter, coconut milk, garlic, pepper, fresh sage (not dried), cheese. The best part of the recipe is still from the original — the apple.
The corn is a great recent addition for making it like a chowder and giving you something to chew on. Otherwise it’s a little too gloopy after the first few spoonfuls.
The next variation I’m considering is also adding fresh ginger.