Roasted Butternut Squash Soup

My version of a classic. I served this soup at a dinner for fifty women last month and it was a big hit.

Jennifer's Roasted Butternut Squash Soup

Serves 4 to 6

1 medium butternut squash, about 8 inches long

2 tablespoons extra virgin olive oil
1 large yellow onion

4 cups chicken broth
1/2 teaspoon sea salt
1 cup half & half
1/4 teaspoon freshly grated nutmeg

Preheat the oven to 375 degrees. Cut the squash in half. (To make this easier, first cut a 3-inch lengthwise slit in one side of the squash and microwave it for 5 minutes, then cut all the way in half.) Scoop out the seeds and remove the skin with a sharp vegetable peeler. Cut the peeled squash into 1-inch cubes to make 6 cups. Place on a large, rimmed baking sheet. Peel and slice the onion and separate it into rings. Add it to the squash and drizzle with 2 tablespoons of olive oil. Use your hands to gently toss it all together, coating the vegetables evenly. Bake for 30 to 40 minutes, stirring once or twice. The squash should be tender, the onions translucent, and both should have some browned edges.

Ready for roasting

Scraping up all the browned bits after roasting

Heat the chicken broth in a large pot and add the roasted squash and onions, scraping up all the browned bits that stuck to the pan. Using a hand blender, purée the broth and vegetables right in the pot. (Or puree in batches in a regular blender.) For the very smoothest soup, after blending press through a sieve or colander with a rubber spatula. Return to the pot.
I love my Cuisinart hand blender!

Stir in the half & half and nutmeg. Heat gently and season with additional sea salt to taste. Serve in warmed bowls garnished with additional nutmeg, if desired.

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