Cream of Roasted Butternut Squash Soup for Yuletide Tea
Looking for a delicious roasted butternut squash soup recipe? Try Shambhala's Cream of Roasted Butternut Squash Soup for Yuletide Tea. View the recipe
2 cups Celery chopped
2 cups Onion chopped
2 cups Carrot chopped
2 tbsp. butter or olive oil
2 large Butternut Squash peeled, seeded and cut into chunks
1 to 2 l Water or Chicken stock or Vegetable stock
1 l light Cream
1 tsp Seasoned Salt
1 tsp Garlic Powder
1 tsp ground Cumin
1 tsp ground Cinnamon
1 tsp ground Cardamom
Salt and Pepper to taste
5 tbsp. sugar
Preheat oven to 350°F.
Cut squash in half lengthwise and peel and seed. Place cut side down in a shallow roasting pan, add a few cups of water and cover with foil. Roast in preheated oven for at least one hour or until the squash is quite soft. Remove from oven and allow it to cool enough to handle safely. Reserve the cooking liquid if there is any left.
While the squash is roasting, sauté the mirepoix until the onions are clear and soft.
Add cooked squash, reserved cooking liquid and cooked mirepoix to food processor in batches. Process until quite smooth. You may need to add some of the water or stock to the food processor to get the squash pureed properly. Add the seasonings to one of the batches to ensure they are thoroughly incorporated.
Transfer the processed squash to a stock pot, add the cream and enough water to yield the consistency of soup you like and simmer for about 30 minutes to release the fragrance of the spices. The soup may thicken as it simmers. Add enough of your preferred liquid to return the soup to the consistency you like.
Serve with a dollop of crème fraiche or sour cream or simply decorate with a sprig of parsley, mint or tarragon.