Roasted Butternut Squash Soup

From Campbell House in Eugene, Oregon

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.

Ingredients

  • 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

Directions

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.

Filed in: Soups, Vegetables