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Roasted Butternut Squash Soup with a Kick!

4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Intermediate

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Description

A fall favorite with a background of heat, nutty Parmesan, and a swirl of balsamic sweetness.

Ingredients

  • 1 whole Medium To Large Butternut Squash
  • 4 Tablespoons Extra Virgin Olive Oil
  • 3 cloves Garlic, Minced
  • 1 whole Shallot, Finely Diced
  • 1 whole Medium White Onion, Diced
  • 6 cups Chicken Broth
  • ¼ teaspoons Cayenne
  • ½ teaspoons Turmeric
  • ½ teaspoons Chili Powder
  • Kosher Salt And Pepper To Taste
  • 1 Tablespoon Butter
  • ½ cups Shaved Parmesan
  • ¼ cups Balsamic Vinegar Reduction

Preparation

Begin by roasting the squash. Preheat oven to 350ºF.

Peel and clean the squash. Cut into roughly 2-inch cubes. Place on a baking sheet and drizzle with 3 tablespoons of extra virgin olive oil. Toss to coat all pieces. Roast in the oven for 35 to 45 minutes or until fork-tender.

With about 10 minutes left on the roasted squash, heat butter and remaining olive oil in a large pot. Add garlic, shallot and onion. Cook until translucent, about 3 to 5 minutes. Add turmeric, cayenne, chili powder and salt and pepper to taste. Stir seasonings into aromatics. Add broth and bring to a simmer.

Remove squash from the oven and add to the simmering broth. Allow to simmer for 5 to 10 minutes, stirring occasionally.

Ladle the mixture into a blender and blend to puree. This will likely need to be done in batches. Once all the soup is blended, returned to the pot over medium-low heat. Determine at this point if the mix is too thick or thin. If too thick, stir in more chicken broth or water. If too thin, allow to simmer for a few minutes until it reaches the desired thickness.

To serve, ladle soup into bowls. Sprinkle with shaved parmesan and drizzle with a teaspoon or so of balsamic vinegar reduction.

3 Comments

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swedieinsc on 1.7.2010

My first venture into the world of Butternut Squash soup and it was delicious. Thank you so much for an easy to follow recipe!

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erinz on 11.4.2009

This was the BEST butternut squash soup I’ve ever tasted! Thanks for sharing!

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auntjen on 11.3.2009

Delicious! I loved this soup, and so did my family. I may tone down the spices just a touch next time, but I really enjoyed the flavor of this. My husband said I have completely ruined him for canned soups. How can he eat canned after tasting this?

4 Reviews

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tesqui13 on 2.16.2013

We weren’t fans of this one, the Cayenne seemed to overpower every other flavor in this soup.

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loloweeze on 2.5.2012

SOOOO gooooood!

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jaimehwkns on 9.25.2011

This soup is absolutely fantastic. I am thinking it would even make a great base – might try adding chicken or potatoes, or even maple sausage!?! The only thing I have to mention is that I only put in 1/2 t. cayenne, and it was still flaming hot to my husband and I.

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erinz on 2.27.2011

I can’t stop making this soup! DELICIOUS!!!!

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