Saturday, November 14, 2015

Roasted Butternut Soup...

Good for the Soul, a taste of Heaven.....This soup is amazing, perfect for Thanksgiving!
I was never a fan of Butternut Squash, I would turn up my nose and say No Thank You! Until...I made my own!
I fell in love with soup and even crave it!

Roasted Butternut Squash Soup
  Author:The Cattle Queen Cooks

  • 2+ pounds of butternut squash, cut in half and seeded (mashed after cooking)
  • 3-4 tables spoons of olive oil

  • 2 yellow onions, medium, chopped fine and sauted
  • 3-4 tablespoons of butter
  • 4 cups of chicken broth
  • 1/2 cup of heavy whipping cream
  • Pinecreek Ranch Seasoning (recipe here), or garlic pepper & salt to taste
  • 1 heavy dash of nutmeg
  • 1 dash of cumin to taste, (I do two dashes!), optional
  • 2 cloves of garlic, roasted and mashed
  • Garnish suggestions: Roasted pumpkin seeds, crisp bacon, chives, sour cream, crispy deep fried onions.... All are yummy, in combo's or separate!


Roasted Squash:
  1. Wash, cut and seed the squash
  2. Place in a broiler pan 
  3. Drizzle with the olive oil and sprinkle with PineCreek Ranch Seasoning, nutmeg, cumin & a dash of cinnamon if you wish (you may mix the spices together and then sprinkle on the squash)
  4. Place some garlic cloves, cut in half, place in the well of the squash
  5. Top the well with butter
  6. Heat oven to 375...
  7. Cook "well" up for 20 minutes...Add a broil setting for a few minutes if you want it browned (I do...)
  8. After 20 minutes, turn the squash over and add 1/4 cup of water to the broiler pan. (add a little more water, if needed)
  9. Continue to cook the squash at 375degrees for another 20-25 minutes.
  10. When done, let cool
  11. Scoop or cut out the squash from the shell
  12. Place the squash and roasted garlic with any juices in a blender (or mash together) and blend well
  13. Next add in the Whipping Cream and blend together
  14. Now we are ready to at the puree to the soup stock...see directions below
  15. On a side note...This is delish served as a side dish, just like it is! 
Soup Stock Directions:
  1. In a stock pot, heat the Chicken broth on medium to medium high...
  2. In a frying pan, saute' the diced onions, in a little butter, season with spices as desired
  3. Next add any remaining butter to the stock pot, if any left over
  4. Add the cooked onions to the stock
  5. Next...Butternut Puree, from recipe above, blend well
  6. Add more water if need to thin the soup, (even for the leftovers, if there any!)
  7. Cook until heated through and serve....Even better the next day...
The Garnishes listed above are great in taste & presentation... I often will have a few choices waiting on the side and let my family and guests add their own when serving buffet style.
The perfect recipe to make the day before for the Holidays

Roasted butternut, so worth the extra time it takes! Over the top good!

Savory & amazing...Your family & guests will love this recipe! I promise!
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