Roasted Butternut sQuash Soup

Roasted Butternut Squash Soup is a creamy rich delight.  There is a secret to making this soup creamier than anything you have ever tasted before.  After the squash comes out of the oven, I scoop it out and puree it before immersing it into the broth. The broth with the potatoes is pureed separately.  This is where the velvety texture comes from.

I love having options and this soup tastes good hot or cold.  You can also change the toppings.  Today I use a seasoned crouton and parsley to dress it, but cold I dress it with cucumbers and dill.  Try your own combinations.If you are a meat-lover, you can sprinkle it with crispy bacon or prosciutto.

The truth is that the weather plays tricks on us.  For me, soup is the ultimate comfort food when it comes to a little chill.  I took a bowl of this and ate it overlooking the pool and dreaming of warmer days.  LOL

Don’t forget to also try my https://recipesatmytable.com/squash-soup-with-oranges/

Ingredients

• 1 medium butternut squash
• 1 tbsp olive oil
• salt and pepper
• 2 tbsp butter
• 1 tbsp olive oil
• 1 large onion
• 2 medium potatoes
• 4 cups vegetable or chicken broth
• 1 tbsp chopped parsley
• salt and pepper
• croutons
• parsley
• milk or cream ( 1/4 cup optional)
• Crumbled bacon or prosciutto on top (optional)

Process

Begin with the butter, olive il and onions.  Love to se them brown.

Add the potatoes and let them brown a bit. Salt and pepper it well.

Then I add the potatoes and broth into the pot.  Add in some parsley,  Cover it and let it simmer for 20 minutes.

Meanwhile my squash is in the oven.  I cut in in quarters, scoop out the seeds.  Add salt and pepper and rub it with a little olive oil.  Into the oven it goes for 3o minutes and 375.  Always put it cut-side down.  this allows for steam to build and it cooks quicker.

It’s beautifully roasted and easy to scoop out now.

It should yield over 4 cups scooped out.

Puree it.

Now add the pureed squash to the pureed potatoes and onions.  Stir and let simmer for another 5 minutes.  If you like this is when you can add 1/4 cup of cream or milk.

Plate and serve with croutons and dress with more parsley.