Roasted Butternut Squash Soup
Author: Robin Meadows West
Recipe type: Local Food
This soup has been taste tested and raved about!
- 1 cup chopped yellow onion
- ¾ cup chopped celery
- ¾ cup chopped carrot from Country Roads Produce
- 8 cups cubed butterkin squash from Glenwood Century Farm or any winter squash
- 1 large Granny Smith apple, cubed
- 4 cups of chicken or vegetable broth
- 6 pieces of bacon from Griffieon Family Farm, fried and crumbled
- 2 TB butter
- 2 TB Olive oil
- 4 TB chopped parsley
- ¼ cup roasted pepitas
- 2 TB whole milk from Radiance Dairy
- ¼ tsp ground nutmeg
- ¼ tsp cinnamon
- ¼ tsp cayenne pepper
- ¼ tsp salt
- ¼ tsp pepper
- Preheat oven to 500 degrees.
- Toss squash with olive oil and spread onto a rimmed cookie sheet.
- Roast for 10 minutes.
- Heat a large, heavy pot on medium-high heat. Melt butter in the pot and let it foam up. Add the onion, celery, and carrot. Sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
- Add the squash, apples broth, and spices to the pot and bring to a boil. Lower heat to maintain a simmer. Cover and simmer for 30 minutes.
- Purée the soup using an immersion blender, or transfer to blender and purée in batches.
- Blend in the milk.
- Serve garnished with parsley, pepitas, and bacon crumbles.
- I served it with a grilled cheese made with Farmhouse White Bread from The Wooden Bakery and Herbs de Provence Gouda cheese from Frisian Farms Cheese.