Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup,

3 Delicious Options

Each of the 3 Butternut Squash Soup recipe options here call for roasting the squash and other ingredients. Roasting caramelizes sugars, making the flavors sweeter and more intense, the colors more vibrant.

That's why this is such a good-lookin' and great-tastin' soup.

Try Roasted Butternut Squash Soup with...

        • Red Peppers and Nutmeg
        • Pears and Stilton Cheese
        • Curry Spice and Shrimp

Roasted Butternut Squash Soup
with Red Peppers and Nutmeg

2 butternut squash (@ 4 pounds)
2 red bell peppers, cored, seeded and cut in half lengthwise
Olive oil
2 medium onions, minced
3 cloves garlic, minced
6 tablespoons butter (or half butter, half extra-virgin olive oil)
8 cups vegetable or chicken broth
Freshly ground salt and black pepper to taste

Sour cream, crème fraiche, or plain yogurt
Freshly grated nutmeg

1. Cut the squashes in half lengthwise and scoop out the seeds and strings.

2. Brush the cut side of the peppers and squash with olive oil and season with salt and pepper. Place them face down on a baking sheet. Bake at 350° until very tender, about an hour for the squash and 1/2 hour for the peppers. Remove them when they are cooked, respectively, and cool them enough to handle. Remove the skin from the peppers.

3. Meanwhile, heat the butter and olive oil in a large saucepan and sauté the onions and garlic until the onions are very soft. Turn off the heat and add the red peppers, scooped-out squash meat and broth.

4. Carefully puree the squash mixture in a blender in batches. Return the soup to the saucepan and heat. Taste and season with salt and pepper.

5. Serve each bowl of soup with a little freshly grated nutmeg on top and a dollop of sour cream, crème fraiche, or yogurt. Makes 8 servings.


Roasted Butternut Squash Soup
with Pears and Stilton

As it turns out, that classic food combination, pears and Stilton cheese, works very well in a butternut squash soup recipe, too.

    Substitute 3 or 4 large, ripe pears for the red peppers. Eliminate the nutmeg and garnish instead with crumbled Stilton cheese (about 1 1/4 cups) and, if you like, chopped chives.

Roasted Butternut Squash Soup
with Curry and Shrimp

This is a rich and spicy Thai-curry soup recipe. The shrimp is optional, but it makes for a more substantial main-dish soup. Any unusual ingredients can be found in the Asian section of your grocery store.

    Again using the first recipe as a guide, eliminate the red peppers and nutmeg. Reduce the broth to 6 cups and add 2 cups of unsweetened coconut milk, 2 tablespoons curry paste or curry powder, 2 tablespoons lime juice and 2 tablespoons of Thai fish sauce.

    Pan-fry 24 large shrimp (sounds like a contradiction, doesn't it?) in butter just until cooked, about 2 or 3 minutes each side. To serve, place 3 shrimp in each guest's bowl, top with hot soup and garnish with a little chopped cilantro. Serve with lime wedges on the side.

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