Roasted Butternut Squash Soup
By Edgar Steele,
NFCA Chef Spokesperson
- 2 pounds butternut squash
- 8 oz. onion, chopped
- 1 bay leaf
- 1 ounce butter
- water, as needed
- salt to taste
- Preheat oven to 350 degrees F. Place the squash on a sheet pan, put it in the oven and roast until it is soft. Remove the squash from the oven and place it on a rack to cool.
- Melt the butter in a large pot, and add the onion and the bay leaf. Cook the onion over a low flame until it is soft and translucent, about 30 minutes.
- Once slightly cooled, peel the squash. Cut the squash with the seeds into large chunks and put into the pot with the cooking onions.
- Cover the squash with water and allow it to simmer for 20 minutes. Season the mixture with salt, and then blend it on the highest possible speed your blender has until it is smooth and free of any lumps or sediment. Note: A high power blender will liquefy all seed pieces, while a soup blended with a lower power one may require straining before ready to eat)
- After blending, return the soup
- Yogurt (optionally flavored with some spice)
- Toasted pumpkin seeds
- Small pieces of herbs such as parsley, cilantro or basil
- Extra Virgin Olive Oil