Roasted Butternut Squash Soup

From Campbell House in Eugene, Oregon

A wonderful treat on a cold, blustery day, this nutritious soup is a great way to make use of abundant local squash. For a personalized presentation, swirl with cream or a flavored oil and top with seeds, sprouts or fresh herbs.

Ingredients

• ½ gallon Vegetable Broth or Water
• 4 lb. Roasted Butternut Squash
• 1 lb. Onion, minced
• 1 lb. Yam, peeled, cut in chunks
• 2 Carrots, peeled, cut in chunks
• 2 ea. Parsnips, peeled and diced
• 3 ea. Bay Leaf
• 2 tsp. Smoked Paprika
• 1 tsp. Coriander, ground
• ½ C Olive Oil
• 2 tsp. Kosher Salt
• 1 tsp. White Pepper

Directions

In a large pot, heat oil and add onion and carrot. Saute' for several minutes, add ½ gallon water or vegetable broth and bring to a simmer; add the squash, yam, parsnips and seasonings. Simmer for about 45 min. Remove bay leaves and puree the soup until smooth; adjust seasonings and finish with cream for a richer soup.

Filed in: Soups, Vegetables