Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months. Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Set aside until cool enough to handle but still warm, so the liquids are runny. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Heat the butter in a medium skillet over medium-high heat. Place in a large bowl and season with salt and pepper. Halve lengthwise, discard the seeds, then cut into 1-inch dice. This soup tends to thicken quite a bit once refrigerated, but you can easily thin it down by adding more chicken broth or water when you reheat it.About 4 cups chicken stock or canned low-salt chicken brothġ/2 teaspoon ground toasted coriander, optionalġ 1/2 cups Roasted Winter Squash, recipe followsĢ tablespoons toasted pumpkin seeds, optionalĪbout 3 pounds butternut squash (preferably 1 large squash)Ģ tablespoons finely chopped fresh sage leavesĢ teaspoons Toasted Spice Rub, recipe followsġ/4 cup (1 ounce) pure California chili powder Store leftover soup in an airtight container in the refrigerator for up to 4 to 5 days. You can also serve it as a light dinner with warm crusty bread or with this autumnal Spinach Apple Cranberry Salad for a more filling meal. It's perfect for serving along side this Easy Roast Turkey. Serve this soup as a starter or side dish. Leaving chunks in there will create a creamy and textured soup. But you can choose to leave it chunky or only purée part of it. Let the soup simmer for about 20 minutes. Sautée the aromatics until they begin to soften and then add the herbs and spices.Īdd the roasted squash and fresh pear to the soup pot and top with chicken stock or vegetable broth for a vegetarian soup. Prepare the remainder of the vegetables by washing and chopping them. Place the squash cut side up and bake in the oven until the squash can easily be pierced with the tip of your knife. Remove the seeds and stringy flesh and rub the flesh with olive oil. To roast the butternut squash, simply cut the squash in half lengthwise. You can do this step ahead of time if you need to speed up the process. Not only does this eliminate the need to peel and dice the squash, and it also brings out its sweet flavour. To make this soup, I start by roasting the butternut squash.
Just make sure to pick a larger squash when you do your shopping.
If you love butternut squash and want to make two recipes out of your roasted squash, you can also make this delicious Butternut Squash Dip with it. If you enjoy coconut milk in your soups, you can substitute a cup of stock for coconut milk.
#Roasted buttercup squash soup full#
Please see the recipe card at the end of this post for the full recipe. Here's an overview of the ingredients and instructions for making this soup. If gluten is a concern, you'll be happy to know this soup is naturally gluten-free.
The sweet and savoury flavours in this soup make it incredibly tasty. This simple autumn recipe for a brightly colored Roasted Butternut Squash and Pear Soup makes a great starter for your Thanksgiving dinner party and leftovers are great for lunch or a light dinner.
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