Roasted butternut squash soup is a fall classic. In this simple and delicious recipe, the flavor of the squash shines with a subtle hint of nutmeg. Enjoy!
2 medium sized butternut squash
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
2 stalks of celery, diced
1 white onion, diced
3 cups homemade or low-sodium chicken stock
¼ tsp freshly grated nutmeg
Pre-heat oven to 375 degrees.
Cut squash in half lengthwise and scoop out seeds. Place squash flesh side down on a sheet-pan and add water until it is 1 inch deep all the way around. Roast for 45 – 60 minutes until squash is fork tender. Remove from the oven and let cool for a few minutes. Once the squash is cool enough to handle, scoop out flesh; you should have about 3 cups. Set aside.
In a large pot of medium heat, add butter and olive oil. When butter is melted, add celery and onion; season with pinches salt and pepper. Cook 7 – 10 minutes, until vegetables are softened but not browned. Add squash, stock and nutmeg. Stir to combine. Using an immersion blender or standard blender, puree until soup is smooth and no chunks remain.
Simmer over low heat for 20 – 30 minutes. Taste and adjust seasonings as necessary with additional pinches of salt, pepper and nutmeg.