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SSS #3 - Roasted Butternut Squash Soup

Slow Soupers Photo Courtesy of Krista

Krista (KHB) picked Roasted Butternut Squash Soup for our third week, and we are so glad she did! She designed our lovely SSS logo and was initially responsible for getting us all started on the Slow Baking/Scooping/Soupers. It has turned into an amazingly popular way for all of us to spend our Sundays.

In the first series at the beginning of 2008, we baked recipes from Gina DePalma's book, Dolce Italiano - That was Slow Bakers. Following that, during the summer, we made a weekly ice cream from David Lebovitz's book, The Perfect Scoop. That led to our winter/spring series of soups.

Roasted Butternut Squash Soup

Serves at least 6


2 butternut squash, about 2 pounds each (or 1 acorn squash and 1 butternut)
a little butter (or olive oil)

a couple tablespoons diced pancetta (optional)
1 onion, diced
a dash of red pepper flakes (optional)
5-6 cups of chicken (or vegetable) broth
1/2 teaspoon ground ginger
dash of freshly ground nutmeg
salt and freshly ground pepper, to taste

optional garnish: a little creme fraiche or plain yogurt


1. Preheat oven to 350 degrees. Cut the squash in half and scoop out seeds. In a roasting pan, place the squash with a little pat of butter or a drizzle of olive oil over each piece. Cover the pan with foil and bake for 1-1/2 to 2 hours or until completely cooked through.

2. In a heavy soup pot or Dutch oven, saute the pancetta and onion (or just the onion in some olive oil) until lightly browned. Add some red pepper flakes to taste, if you like a little heat.

3. Scoop the flesh from the roasted squash and add it to the pot. Add 5 cups of vegetable broth and the seasonings and bring to a boil. Reduce heat and simmer, uncovered for about 10 minutes.

3. Using a hand mini blender, puree the soup until it is smooth and creamy. If it is too thick, add up to a cup more of the broth. Taste and add more salt, if necessary.

4. Serve garnished with with the creme fraiche or yogurt and an extra dash of freshly ground pepper.

Note: can be successfully doubled and can be made ahead of time and reheated just before serving.


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This page contains a single entry from the blog posted on January 1, 2009 1:00 AM.

The previous post in this blog was SSS #2 - Mexican Turkey Soup.

The next post in this blog is SSS #4 - Italian Wedding Soup.

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