Beautiful Roasted Butternut Squash Soup
Velvety roasted butternut squash soup is a wonderful dish to serve in the fall or winter. Some butternut squash recipes feature savory ingredients like potatoes and leeks and others use sweet ones like cranberry and apple.
The following recipe for butternut squash soup features savory ingredients as well as pomegranate juice, to add an exotic sweetness. This juice is tart instead of sweet but it does add a nice fruity taste. A lot of pumpkin soup recipes feature either all savory or all sweet ingredients and butternut squash is just as adaptable and versatile.
Cooking the onions for a few hours over a really low heat, with olive oil, thyme, butter, salt and pepper gives you wonderfully sweet caramelized onions. Roasting and pureeing the butternut squash with the onions, cream, juice and vegetable stock gives you a mouthwatering soup recipe and you can serve this for lunch or dinner.
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 3 sprigs fresh thyme or ½ teaspoon dried thyme
- 1 lb thinly sliced yellow onions
- 1 lb thinly sliced red onions
- ¼ teaspoon cayenne pepper
- ½ cup crumbled gorgonzola cheese
- ½ cup Half & Half
- ½ cup dry white wine
- 2 bay leaves
- 1 butternut squash (weight 4 or 5 lbs)
- 3 ½ cups vegetable stock
- 1 cup pomegranate juice
- ¼ teaspoon each salt and black pepper
- Preheat the oven to 400 degrees F.
- Slice the butternut squash in half and put the halves on a lined baking sheet, cut sides down. Roast for about 50 minutes or until the flesh is tender and the skin is puckered. Let it cool, and then cube it, discarding the skin.
- Heat a big pot over a moderate heat. Add the oil, butter, salt, pepper, and onions. Sprinkle in the thyme and add the onions. Stir well and turn the heat down to low. Stir the onions every 10 minutes and cook for about 2 hours or until they are golden but not brown.
- Put ⅔ of the onion mixture in a blender with 1 cup of the vegetable stock.
- Puree and put it back in the pot. Put half the squash in the blender and puree it with another cup of the stock. Put this back in the pot. Puree the remaining squash and put it in the pot.
- Add the bay leaves, wine, Half & Half and pomegranate juice. Stir in the cayenne pepper. Bring the soup to a simmer and add extra stock, if necessary.
- Cover it and simmer gently for half an hour.
- Warm the reserved onions back up in a pot over a gentle heat. Take the bay leaves out of the soup and divide it between 10 serving bowls.
- Sprinkle the gorgonzola on top and then the reserved onions.
This is a gourmet soup and you can tell that either by reading the recipe or by looking at the photo. If you are looking for an impressive soup recipe for a dinner party, you cannot go wrong with this sweet butternut squash soup. The salty, ripe flavor of the gorgonzola contrasts so well with the sweetness of the squash and the pomegranate juice. This soup is a treat for your senses, combining wonderful flavors and textures.
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