Roasted Butternut Squash Soup
Prep Time:
30 Minutes
Total Time:
1 Hour 30 Minutes
Serves:
15 (1 cup per serving)
Ingredients
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1/4 cup olive oil
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1 teaspoon salt
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1 teaspoon pepper
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4 pounds butternut squash
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2 cups diced yellow onion
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1 cup diced celery
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3 cloves minced garlic
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1 tablespoon unsalted butter
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4 cups low sodium chicken broth
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1 tablespoon brown mustard
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1 tablespoon honey
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1/2 teaspoon cinnamon
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1/4 cup heavy cream
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1/4 cup Daisy Brand Sour Cream
Directions
Preheat the oven to 400 degrees. Drizzle olive oil, salt, and pepper over the peeled, seeded, and chopped squash. Roast the squash on a cookie sheet lined with aluminum foil for 40 minutes. Meanwhile, sauté the diced onion, celery, and garlic in butter over medium heat in a small skillet until the onions are translucent (about 5 minutes). Set aside one cup of chicken broth for later use. Blend the squash and onion mixture with the remaining chicken broth in four batches to avoid overloading the blender. Strain each batch once, reserving the solids each time. Once all batches have been blended, blend the solids once more with the reserved one cup of chicken broth. Comb the blended solids, the strained soup, the mustard, the honey, and the cinnamon in a pan. Bring the soup to a simmer over medium heat. Once at a simmer, remove from the heat and allow the soup to cool for 5 minutes. Whisk in the heavy cream and sour cream. Adjust the seasoning to taste with salt and pepper. Portion the soup into bowls and garnish with a dollop of sour cream and a dash of cinnamon.