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Roasted butternut squash soup - 11/25/10

To me thanksgiving dinner always should begins with a roasted butternut squash soup! My favorite way to prepare butternut squash is to roast the butternut squash in the oven until it’s tender and then purée it with chicken stock (or veggie stock), whisk in a little cream and voila you get a wonderful and flavorful Roasted Butternut Squash.  The Roasted Butternut Soup is velvety, fragrant, and earthy.  I also served it with a brown butter and crispy sage!


The butternut squash is very sweet once it is are roasted.

Close look at the soup.


Preparation work..

3 tablespoons oil

2 tablespoons balsamic vinegar

2 butternut squashes, about 3 pound

2 yellow onion, chopped

6 cup chicken stock

salt and pepper to taste

1/2 cup half and half

1 tablespoon butter

1/4 cup sage, or chives

Cut the butternut lengthwise and cut them in half again.

Cut off the peel with a sharp knife.

Scoop out the seeds and cut them into 2 to 3 inch.

Put the butternut squash in a tray.  Drizzle the oil an balsamic vinegar.

Pre-heat the oven at 450 degrees.

Roast the butternut squash for about 45 to 50 minutes and set aside

Chopped the onions and sauté them until they are soft and golden brown.

Pour all the roasted butternut squash in the pot with the onions.

Pour the chicken broth in the pot.

Bring to a boil over medium heat and then reduce the heat.  Let it simmer until very tender, about 20 minutes.  Remove from heat and let the soup cool down a bit.

In a blender, puree the soup in batches until smooth.

Return the puree soup into the pot.

Heat up the soup in medium heat and keep stirring (you do not want the soup to burn)

Pour the half and half in the soup.

Stir until the half and half is well combined.  Season the soup with salt and pepper.

The soup can be prepared up to 2 days in advance and stored, tightly covered in the fridge.  Just before serving, melt the butter in a small frying pan over medium heat,,  Add the sage and sauté until the butter browns lightly and the sate is crisp. Ladle the soup into bowls and garnish with the sage butter. 

Filed as: Salad/Soup

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