Roasted Butternut Squash Soup
Serves: 5 Cups aprox.
- 3-4lbs Butternut Squash, cut lengthwise
- 2 Cups Onions, Chopped (1 Medium Onion)
- 1 Cup Carrots, Chopped (1.5 Carrots)
- 1 Cup Celery, Chopped (2 Medium Celery Stalks)
- 1 Cup Tart Apple, Peeled, Cored and Chopped (I used 1 Medium Granny Smith)
- Salt & Freshly ground Black Pepper
- Coconut Oil Spray
- 2 T Coconut Oil
- 2 T Water
- 4 Cups of Water
- Crème fraîche (optional)
Step 1: Bake the Squash
Take a spoon with a sharp edge and scrape out all the seeds from the squash.
Spray some oil on a baking sheet lined with aluminum foil. Also spray the squash both on the flesh and skin. Add 2 T of water around the baking sheet.
Sprinkle some salt and pepper and bake at 350 F in the oven for 40minutes or until it’s tender.
Step 2: Meanwhile cook the veggies
Grab a soup pot and add 2 T Coconut oil. Add onions, carrots, celery, and apple. Season with some salt and pepper and combine everything. Place a parchment lid on top and cook for about 20-30minutes on low heat. (See above video on how to make one).
Step 3: Final Step
When the squash is cool to touch, scrape out all the flesh and place it in a bowl or directly into the soup pot with the veggies.
After the squash is in the soup add 4 cups of water and combine everything. Bring it to a gentle boil and simmer for 10minutes.
Carefully blend everything in a blender until smooth or to desired texture. Pour the soup back in to the pot and simmer for few minutes. Check seasoning and serve hot!
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.