Butternut Squash Soup

Name: Butternut Squash Soup
Ingredients: 1 large Butternut, peeled, seeded and cubed, ¼ in cubes (about 2 cups); 1 Zucchini squash, chopped; 1 Leek, cut open in half to clean thoroughly, cut up (remove dark green tough leaves); 1 Red Bell pepper, roasted under broiler or on grill to remove skin; 2 large carrots, peeled and chopped; 1 small Japanese eggplant, peeled and roasted in olive oil (optional); 1 large or 3 small ripened tomatoes (roasting optional), then chopped; 1 chili’s such jalapeno, Serrano, Pasilla, habanero , seeded and roasted (optional); ¼ cup Sweet Basil, finely chopped; ¼ cup Italian parsley, finely chopped; Salt to taste; 3 tbsp Sweet cream butter, no margarine; 2 tbsp Olive oil; Water, vegetable broth or chicken broth to cover mixture for simmering.

Home / Recipes / Butternut Squash Soup

by Kerri Santoro

CategoryMain Dish, Soups

Yields1 Serving

1 large Butternut, peeled, seeded and cubed, ¼ in cubes (about 2 cups)

1 Zucchini squash, chopped

1 Leek, cut open in half to clean thoroughly, cut up (remove dark green tough leaves)

1 Red Bell pepper, roasted under broiler or on grill to remove skin

2 large carrots, peeled and chopped

1 small Japanese eggplant, peeled and roasted in olive oil (optional)

1 large or 3 small ripened tomatoes (roasting optional), then chopped

1 chili’s such jalapeno, Serrano, Pasilla, habanero , seeded and roasted (optional)

¼ cup Sweet Basil, finely chopped

¼ cup Italian parsley, finely chopped

Salt to taste

3 tbsp Sweet cream butter, no margarine

2 tbsp Olive oil

Water, vegetable broth or chicken broth to cover mixture for simmering.

Preheat oven to 400⁰. Arrange red bell peppers, cut in half, skin side up, eggplant cut in half , skin side down, chili’s skin side up and tomatoes (if roasting) skin side down onto a baking sheet prepared with olive oil. Butternut may be roasted to but in this recipe its being saute’ in butter. Keep checking each veggie for tenderness and cook until lightly browned. While that is roasting, start on the next step.

On stovetop in a large stock pot, heat butter and olive oil; add leeks, carrots, butternut and zucchini on medium heat. Saute’ slowly until tender and slightly brown, letting the flavors cook and blend together slowly (this is what makes your stock develop flavor); When the mixture is just about tender, add the herbs and salt. Tune the heat to low, while preparing the roasted veggies.

Remove the Roasted veggies out of the oven, remove skins from pepper, chili’s and tomatoes and chop all the ingredients; then add them to the stock pot cover with liquid and simmer until the butternut is tender and flavors well married; about an hour.

Remove from heat and immediately use a hand blender, food processor or blender to puree the mixture. This can either eaten right away, kept in air tight container in fridge for a couple days or put in freezer bags for later. We do all three. We eat that night, put half in the fridge for leftovers and the other half for a later date.

**For extra creamy soup blend in real cream while pureeing (this version has more fat)

Ingredients