Fall Spiced Butternut Soup
Michele Rittgers
Usually butternut squash soup is sweet... too sweet. This one is just right! A crowd-pleaser all around!
ingredients
- 1 2lb roasted butternut squash (see recipe below)
- 2 Tbsp olive oil
- 1 Medium onion, diced
- 2 garlic cloves
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 14ox can petite diced tomatoes (with juices)
- Fresh ground pepper
- 3 Cups chicken or vegetable stock (lower sodium preferred)
- Heavy Cream or Creme Fraiche for garnish
directions
- 1
ROASTED BUTTERNUT AQUASH
- 2
Split squash in half lengthwise and discard the seeds and membranes
- 3
Drizzle with olive oil sprinkle with Salt and pepper.
- 4
Roast in 400 degree oven split side up until edges are deeply browned and all the flesh is very tender (about 80-90 minutes).
- 5
SOUP
- 6
Heat the oil in a heavy soup pot over medium heat. Add the onion and minced garlic and sautee for 3-4 minutes, then cover and sweat the onions until translucent about 3 minutes. Uncover and stir until the onions begin to brown (3-5 minutes). Add the cumin and coriander and stir until very fragrant (about 30 seconds). Stir in the tomatoes and their juices. Cook for 2-3 minutes. Add the flesh of the roasted squash breaking it up as you stir. Add the chicken broth and stir well. Cover and bring to a simmer and cook covered about 20-25 minutes.
- 7
Let the the soup cool slightly then puree in the blender in batches or puree with a hand blender until smooth. Taste and add salt & pepper to taste.
- 8
Return the soup to the pot and stir until hot. Serve in bowls and garnish with a dollop of creme fraiche or a dollop of unsweetened whipped cream.
- 9
NOTE: for a silkier, more elegant soup, press the pureed soup through a fine sieve or cheese cloth.
Source: Michele Rittgers
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