Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Nov 28, 2014
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Roasted Butternut Squash Soup
Serves
Rate It:
You must login to rate
Courtesy of Courtesy of Sage Urban American Grill’s Jack MacMurray III | Photo by Josh Monken
January 2008

Roasted Butternut Squash Soup

INGREDIENTS

4 to 5 lbs. butternut squash
1 lb. light brown sugar, divided
¼ tsp. cayenne
¼ tsp. chipotle powder
¼ tsp. cinnamon
¼ tsp. allspice
¼ tsp. ground fresh nutmeg
Olive oil for sautéing
3 Tbsp. minced garlic
2 Tbsp. minced ginger
2 cups diced onion
2 cups diced carrots
1 quart vegetable stock
1 quart heavy cream
2 to 3 tsp. Cholula hot sauce
Salt and pepper to taste
Chopped chives for garnish

PREPARATION

• Preheat the oven to 300 degrees.
• Cut the squash in half and remove the seeds; reserve the seeds.
• Spray a rimmed cookie sheet liberally with cooking spray. Combine half of the brown sugar with the cayenne, chipotle powder, cinnamon, allspice and nutmeg; sprinkle the spice mixture evenly over the cookie sheets.
• Place the squash on the sheets cut side down; prick the squash a few times with a fork and roast for 50 to 60 minutes.
• Scoop out the roasted pulp and reserve, along with any liquid from the sheets.
• Increase the oven temperature to 350 degrees.
• Rinse the squash seeds in cold water and pat them dry. Season with olive oil and salt, spread them in a single layer on a baking sheet and roast for 10 to 12 minutes.
• Heat the oil in a large stockpot. Sauté the garlic and ginger over medium-high heat for 3 or 4 minutes.
• Add the carrots and onions and sauté for 6 to 8 minutes until they are softened.
• Add the squash pulp, roasting liquid and remaining ingredients except salt, pepper, squash seeds and chives, and stir. Bring the soup to a boil, then lower the heat and simmer for 5 minutes.
• Allow the soup to cool slightly and purée with an immersion blender or in batches in a blender or food processor. Season to taste with salt and pepper.
• Ladle the soup into bowls and garnish with chopped chives, toasted squash seeds and grated fresh nutmeg.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2014, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004