Green Door Hospitality

Adventures in Everyday Entertaining

Lunchtime Hospitality: Roasted Butternut Squash and Shallot Soup

I just absolutely love soup weather!  And with winter squashes in season, this makes the perfect lunch on a cold day.  I paired it with some crusty french bread and some Port Salut cheese to make a delicious but simple meal.  The addition of the ground nutmeg and ginger really make this soup something special!

Roasted Butternut Squash and Shallot Soup

  • 1 1/2 lbs butternut squash, cubed and peeled (about 4 cups)
  • 4 lg shallots, peeled and halved
  • 2 garlic cloves, peeled and sliced
  • 1 Tbs olive oil
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 2 3/4 cup vegetable broth
  • 1/3 cup butter (omit if making vegan version)
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger

Preheat the oven to 375 degrees.

Combine the squash, shallots, and garlic in a jelly pan.  Toss with olive oil, and salt and pepper to taste.

Bake at 375 degrees for 50 minutes, or until tender.  Stir every 15 minutes.  Remove and let cool for 10 minutes.

Place half of squash mixture and half of broth in a blender.  Remove center piece of the blender lid (this will allow steam to escape).  Place a clean tea towel over the opening to avoid splatters.  Blend until smooth.  Pour into a large saucepan or dutch oven.  Repeat procedure with the remaining squash mixture and broth.

Cook over medium heat.  Add 1/3 cup butter (omit if making vegan version) in small pieces and allow to melt and make soup creamier.

Add nutmeg and ginger, as well as more salt and pepper to taste.  Adjust flavoring as needed.

 

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11 comments on “Lunchtime Hospitality: Roasted Butternut Squash and Shallot Soup

  1. thesinglegourmetandtraveller
    November 29, 2012

    I love butternut squash cooked in lots of ways but your addition of nutmet and ginger is briliant – I’ll try it next time I make squash soup!

    • Green Door Hospitality
      November 29, 2012

      Thank you!! I found the nutmeg and ginger to really compliment the squash flavor perfectly!

  2. Cloches & Lavender
    November 29, 2012

    I love buttnut squash soup. I make it every year and I put sauted pancetta in it, it is really good.

  3. thethingaboutjoan
    November 29, 2012

    I have been making a butternut squash soup that has apples and sweet potatoes in it — but my daughter thought it was too sweet. (As if there were such a thing!)

    I think this recipe with the ginger and the shallots might be better for her. Think I’ll give it a go. I’m on a bit of a butternut squash bender these days! Thanks for the recipe!

    • Green Door Hospitality
      November 29, 2012

      I get like that too with certain vegetables — especially when they are in season!! I think your daughter will like this recipe! 🙂

  4. Liz
    November 29, 2012

    Looks delicious.

  5. petit4chocolatier
    November 29, 2012

    Kenley, your butternut squash soup looks really good. I have never prepared it. I should!

  6. Pingback: Week in Review: Gandalf, Soups, and The Life of the Pumpkin | Green Door Hospitality

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