Roasted Butternut Squash Soup

October 2022
Stanley Dry, Photos by Eugenia Uhl,
10 October Butternut Soup

 

Makes 4-6 servings

  • 2 pounds butternut squash, cubed
  • 2 medium onions, sliced
  • 2 tablespoons extra-virgin olive oil
  • 4 cups chicken or vegetable stock
  • coarse salt and chipotle chile pepper to taste
  • freshly grated Parmesan cheese

PREHEAT oven to 450 F.

TOSS squash and onions in olive oil to coat. Place on a sheet pan and roast until browned and softened, about 20-30 minutes.

COMBINE squash, onions and chicken stock in large pot. Bring to a boil. Puree with an immersion blender. Season with salt and chipotle chile pepper.

SERVE hot, garnished generously with fresh grated Parmesan cheese.

 

Categories: culinary calendar, Recipes

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