The Best Roasted Butternut Squash Soup
Ingredients
- 3 large butternut squash
- 2 T. butter
- 3 onions thinly sliced
- 1/2 c. white wine
- 3 c. chicken broth
- 2 T. pure maple syrup
- 1 t. salt
- 1/2 t. cinnamon
- 1/4 t. nutmeg
- 1/4 t. black pepper
- 4 T. cream cheese
- cooked bacon crumbled
- homemade croutons see notes
Instructions
To prepare the squash
- Preheat oven to 400 degrees.
- Slice a bit off the top and bottom of each squash, so you have a flat surface under both your knife and cutting board. Halve each squash and use a spoon to scoop out the seeds.
- Place the squash halves, cut side down, in a 9 x 13 dish, filled with about 1 inch of water. Roast the squash for 60 - 80 minutes, or until squash can be easily pierced with a knife. Remove from oven, allow to cool for a bit, then scoop out the flesh into a bowl and mash until very smooth. The squash can be prepared the day ahead and stored, covered in the refrigerator.
To prepare the soup
- Heat butter in stock pot over medium heat. Add onions and reduce heat to medium-low. Cook, covered, stirring occasionally, for about 30 minutes. Uncover and cook, stirring very occasionally for 20 - 30 minutes more, or until onions are deeply caramelized.
- Turn heat to medium-high. Add wine and scrape up any browned bits from bottom of pot. Bring to a boil and add chicken broth, roasted squash, and seasonings. Stir well and bring to a simmer.
- Remove soup from heat and add the cream cheese. Using a Cuisinart immersion blender, blend the soup until very smooth. Taste, adjust seasonings, and put back on medium heat until just simmering.
- Serve soup topped with crispy bacon crumbles and homemade croutons.
Notes
To prepare the croutons:
Cut about a third of a French baguette into small cubes. This will yield about 2 cups of bread cubes. In a clean bowl, sprinkle the bread with about 1/2 teaspoon cinnamon, 1 teaspoon sugar and 1/4 cup of freshly grated Parmesan cheese.
Melt two tablespoons of unsalted butter in a non-stick skillet. Add the seasoned bread cubes and toast, stirring occasionally, for about 8-10 minutes in the skillet. Remove from heat and place on a paper towel lined plate until ready to serve.
Cut about a third of a French baguette into small cubes. This will yield about 2 cups of bread cubes. In a clean bowl, sprinkle the bread with about 1/2 teaspoon cinnamon, 1 teaspoon sugar and 1/4 cup of freshly grated Parmesan cheese.
Melt two tablespoons of unsalted butter in a non-stick skillet. Add the seasoned bread cubes and toast, stirring occasionally, for about 8-10 minutes in the skillet. Remove from heat and place on a paper towel lined plate until ready to serve.