Mariquita Farm

Photo Essay of Roasted Butternut Squash Soup

butternut squash,

ready to peel

Roasted Butternut Squash Soup with Cumin and Lemon
Inspired by and adapted from a recipe in Cook’s Country

1 medium butternut squash, peeled, seeded, and cut into large chunks: about 1-2 inches
2-3 leeks or green garlic stalks or shallots, cleaned and chopped into large pieces: about 1 inch or so
¼ cup olive oil
S & P
4 cups chicken or vegetable broth
1 Tablespoon honey
1 teaspoon lemon juice
½ teaspoon ground cumin
Optional toppings for serving: chopped cilantro, chipotle en adobo (whirled or finely chopped), and or sour cream

this is one of the easiest kind of winter squash to peel!

Heat oven to 400 degrees. Toss squash pieces and leeks (or other allium you’re using), oil, 1 teaspoon salt, and half teaspoon pepper in large bowl, then arrange in single layer on a large rimmed roasting pan. Cook in oven, stirring occasionally, until vegetables are golden brown and softened, about 30 minutes (maybe up to 45, depends on your size of chunks and actual heat of the oven, how long you pre heated, etc.). Add ½ cup broth to pan and scrape up any browned bits with wooden spoon. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 minutes.

peeled, with seeds being removed Put all roasted vegetables and as much of the browned bits as you can get into a large sauce pan with the remaining broth. Using immersion blender blend until smooth. (or in 2 batches use a ‘regular’ blender.) Stir in honey, lemon juice, and cumin. Gently heat soup over medium-low heat, adding a bit of water (1/4 cup at a time) to adjust consistency if desired. Serve hot, with any or all of the optional toppings.
chunks of leek and butternut tossed with oil, S & P.  


on a baking pan in a single layer, ready for the oven




after baking for 35 minutes

cumin, honey, lemon. (you can also use nutmeg, maple syrup, and cider vinegar for a different flavor combo)  
in large saucepan, ready to puree  
I love my immersion blender!  


final product.

(I didn't use the sour cream, I didn't have any cilantro... so this is adorned with nasturtium leaves.)



More Winter Squash Recipes


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