≡   Categories
Butternut Squash Soup Recipe

2 lb butternut squash
2 Tbs olive oil plus more for roasting the squash
1 Tbs butter
1 med onion diced
3/4 tsp ground cumin
1/2 tsp ground coriander
1 14.5oz can diced tomatoes with juice
3 cups homemade or low-sodium chicken broth
1 Tbsp plain yogurt or sour cream for garnish
1 Tbsp finely chopped fresh flat-leaf parsley


Preheat oven to 400F and line baking sheet with parchment or foil. Cut the squash in half lengthwise and scoop out the seeds and strings. Rub the surface with a little olive oil, season with salt and pepper, and roast on the baking sheet open sides up, until browned and tender -- 80-90 minutes. Let cool. Heat the 2 Tbsp olive oil and butter in a heavy soup pot on medium. Add the onion and 1/2 tsp salt. Saute for 5-6 minutes until the onions begin to brown. Add the cumin and coriander, stir for 30 seconds, then add the tomatoes and juices. Season with a few grinds of pepper, cover, and simmer for 10 minutes. Peel the roasted squash, or scoop out the flesh, and add it to the pot, breaking it up with a wooden or plastic spoon. Add the chicken broth, cover, and simmer covered for 30 minutes. Let cool and slightly puree in batches in a blender or food processor. Taste and add more salt or pepper as needed. Return the soup to the pot and stir over med-low heat until hot. Pour in to bowls and garnish with a spoonful of yogurt or sour cream and a sprinkling of the minced parsley.

Source: cookeatshare.com