Roasted Butternut Squash Soup
A wonderful treat on a rainy fall day, this nutritious soup is a great way to make use of abundant local squash. For a personalized presentation, swirl with cream or a flavored oil and top with seeds, sprouts or fresh herbs.
- ½ gallon Vegetable Broth or Water
- 4 lb. Roasted Butternut Squash
- 1 lb. Onion, minced
- 1 lb. Yam, peeled, cut in chunks
- 2 Carrots, peeled, cut in chunks
- 2 ea. Parsnips, peeled and diced
- 3 ea. Bay Leaf
- 2 tsp. Smoked Paprika
- 1 tsp. Coriander, ground
- ½ C Olive Oil
- 2 tsp. Kosher Salt
- 1 tsp. White Pepper
In a large pot, heat oil and add onion and carrot. Saute' for several minutes, add ½ gallon water or vegetable broth and bring to a simmer; add the squash, yam, parsnips and seasonings. Simmer for about 45 min. Remove bay leaves and puree the soup until smooth; adjust seasonings and finish with cream for a richer soup.