Saturday, October 25, 2008

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

*First, you want to preheat your oven to 400, carefully cut your squash into quarters, seed it, dot it with butter, sprinkle a little bit of brown sugar on top, then bake for about 45 minutes or until its soft. OMG yum. And if you're lucky, you'll have some leftover for another use. Be sure to discard the skin before adding to the soup.*
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup (1/4-inch) diced onion
  • 1/4 cup (1/4-inch) diced celery
  • 1 cinnamon stick
  • Sea salt, preferably gray salt
  • Freshly ground black pepper
  • About 4 cups reduced sodium chicken stock or vegetable broth
  • 1/2 teaspoon ground toasted coriander, optional
  • 1 1/2 cups roasted butternut squash (see above)
  • 1/2 cup half-and-half, optional--but I recommend it!

Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.

Add the stock/broth and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick. Mash the squash inside the pan, or if you want you can put it in a blender. I didn't. I like a chunkier soup.

Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Serves 4-6.

(Adapted from Michael Chiarello's recipe, but with my own variations. I love that man. This soup is absolutely delicious. And all you need with it is a small salad or a piece of crusty bread to dip into olive oil and grated garlic. My friend brought me the coolest plate from Italy last summer. The artist put these rough indented lines into the ceramic that are meant to grate a clove of garlic on. You pour olive oil over the garlic directly onto the plate and it is delicious.)

Now I'm dying to try Cowgirl Yoga's Curried Pumpkin Soup! It sounds delicious and I have all the ingredients on hand. I've been slowly dropping subtle (and not so subtle) hints to my husband that I really want to go to a retreat next summer in Big Sky, Montana! It sounds so amazing!!! Keeping my fingers crossed!


  1. I love that man too... wish I lived where his set is and ate his food everyday ;)

  2. Hi! I came across your post from Dine & Dish. Congrats on winning her cookbook contest!

    I love butternut squah soup. I made some last week and added some apple and blended it all together. It was delicious!

  3. Kristen-
    MC lives in Napa, just about 30 mins North of me! I met him at a barrel release party a few years ago, and he's adorable. And such a great cook. I love his catalog, Napa Style. Too bad he's married! ;) Oh, wait, so am I! LOL

    Thank you! I'm so excited! Thanks for leaving me a comment...I don't get many of those. :) Apples in the soup sounds delicious. I'll have to try that.

  4. Shell,
    I love Michael Chiarello too, and YES, I am the one who cuts onions with sunglasses!
    You are so thoughtful to think of me!
    I will look at sur la table now!
    You gave me a good chuckle!

  5. I never met a Butternut I didn't fall in love with instantly!