Smooth and soothing, roasted pureed soup goes down so easy in the middle of winter. Here, the squash is roasted before it gets pureed, adding a delicious smokiness and caramelization that adds stupendous flavor to this simple and satisfying soup. The recipe is from a friend. Enjoy!
Roasted squash soup
2 butternut squash
a few splashes of olive oil
1 onion, diced
dash of red pepper flakes
5-6 cups chicken (or vegetable broth)
1/2 teaspoon ground ginger
dash freshly ground nutmeg
salt and freshly ground pepper, to taste
Preheat oven to 350 degrees F. Cut the squash in half and scoop out the seeds. In a roasting pan, place the squash with a drizzle of olive oil over each piece. Cover the pan with foil and bake for 1-1 1/2 hours until completely cooked through.
In a Dutch oven, saute the onion in a little olive oil until lightly browned. Add some red pepper flakes to taste.
Scoop the flesh from the roasted squash and add it to the pot. Add 5 cups of broth and the seasonings and bring to a boil. Reduce heat and simmer, uncovered for about 10 minutes.
Using an immersion blender, puree the soup until it is smooth and creamy. It if is too thick, add up to a cup more of broth. Taste and add salt, if necessary. Serves 6.