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Roasted Butternut Squash Soup Print Email


1 1/2 tablespoons olive oil
1 three-pound butternut squash, peeled, seeded, and cut into 2-inch chunks
1 softball-sized sweet Vidalia onion, cut into chunks or rings
1 head garlic, cloves separated and peeled
3 1/2 cups stock, divided
Salt and pepper
1 or 2 tablespoons cream or unsalted butter (optional)

Preheat oven to 350°F. Toss squash, onion and garlic cloves with 1 to 2 tablespoons olive oil; spread on glass baking dish and pour 1 cup stock over the top. Sprinkle with 1/2 teaspoon salt.

Bake at 350ºF for 1 1/2 hours or until fairly soft and a little caramelized-looking; check on the pan every 20 minutes or so and if necessary, add additional liquid to keep it from scorching to the bottom of the pan. Stir once during cooking.

Add squash, garlic, onion, and any liquid from baking dish into a large Dutch oven or stockpot. Add 2 1/2 cups stock and 1/2 teaspoon each salt and pepper to the pot, and cook over medium-low heat for at least 20 minutes.

Purée all ingredients in a blender. Add back to pot, stir in cream or butter and adjust salt and pepper to taste. - makes about 7 cups of soup.
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