Roasted Butternut Squash Soup
This soup just screams fall don't you think? It's rich, creamy and hearty enough to keep you satisfied and warm all day. Best of all, this soup gets better and better as it sits so it's the perfect make ahead meal if you've got a busy week.
1 large acorn squash
1 small onion (peeled and rough chopped)
5c chicken stock
1 garlic clove
1 sprig fresh rosemary (stem removed)
1/2c white wine
1c 18% cream (coffee cream)
salt and pepper to taste
pinch fresh grated nutmeg
Preheat your oven to 350 degrees.
Cut the squash in half and scoop out the seeds. Sprinkle with salt and pepper and drizzle with olive oil. Place it on a parchment lined cookie sheet cut side down and bake for 45 minutes or until fork tender. Once the squash is soft, remove from the oven and let cool.
Now all I do is scoop out half of the cooked squash and put it in the blender with the onion, garlic, rosemary and half of the chicken stock. Give it a whiz. Once it's silky smooth I pour it into a medium sized pot on medium low heat. Repeat with the remaining squash and stock.
Once all your pureed squash is in the pot simply stir in the wine and simmer for at least 20 minutes or you can simmer it on low heat for several hours if you'd like.
Turn the heat off and just before serving stir in the remaining ingredients. Season with salt pepper and nutmeg.
TIP- You could easily pop this into a crock pot on low and just let it simmer away all day. Just remember don't stir in the butter and cream until just before serving.
TIP- TIP- This can easily be made vegan by simply swapping out the butter with a vegan butter like Earth Balance and using a bouillon cube like Edward & Sons Not- Chick'n