Roasted Butternut Squash Soup


4 to 5 lbs. butternut squash

1 lb. light brown sugar, divided

1∕4 tsp. cayenne

1∕4 tsp. chipotle powder

1∕4 tsp. cinnamon

1∕4 tsp. allspice

1∕4 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


• 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.