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Cream of Roasted Butternut Squash Soup by


1 large butternut squash, peeled, seeded and cut into 1/2" chunks
1 med onion, halved and sliced 1/2" thick
2t veg oil
3 cloves garlic, minced
1/4 c dry white wine
1 bay leaf
3 c vegetable broth
1/2 c half-half


Heat oven to 450. Toss the squash, onion, 1 t oil, and salt on a rimmed baking sheet and spread in an even layer. Roast, stirring occasionally, until the squash is browned and softened, 20-30 min.

Transfer vegetables to a large saucepan. Add the remaining oil, cover and cook over med-low heat, until the squash is softened further. Add the garlic and cook until fragrant, 30 sec. Stir in the wine and bay leaf and cook until the liquid has been reduced by 1/2, about 1 min. Add the broth and bring to a boil; cover and simmer until soup is flavorful, about 5 min. Remove the bay leaf, puree soup if needed, and add the half-half. Warm and serve.

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