Roasted Butternut Squash SoupFeatured by TR Elliott Winery in the Pinot Noir Wine Club.
Roasting the squash makes it easier to peel and seed, and deepens the flavor of its flesh, producing a richer, more flavorful soup.Yield: 4 - 6
Prep Time: 45 Minutes
Cook Time: 20 Minutes
• 1 butternut squash (about 2 lbs.), 1 inch thick crosswise slices
• salt and pepper, to taste
• 4 Tbs. olive oil
• 1/2 tsp. five-spice powder
• 1/2 tsp. ground cardamom
• 1/4 tsp. ground allspice
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 medium onion, chopped
• sour cream with ground nutmeg, for garnish
Preheat oven to 350 degrees and place rack at the middle level. Toss squash slices with 2 Tbs. oil and salt and pepper. Arrange squash in single layer on cookie sheet lined with foil. Roast for 25 to 40 minutes, until tender. Cool. Discard seeds and skin.
Sauté onion in skillet in 2 Tbs. oil over medium heat, until golden. Puree squash, onion, spices and 1 cup of broth in a food processor. Transfer puree to large saucepan; add 3 cups broth; stir and heat over medium heat. Reduce heat to low; stir in heavy cream; serve in bowls and garnish with sour cream and ground nutmeg. Enjoy!