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casual cooking and living

entertaining by the bay

Roasted Butternut Squash Soup

Serves 6
4 slices of bacon
2 butternut squash, halved and seeded
3 tablespoons softened unsalted butter
1 teaspoon fine sea salt
½ teaspoon ground black pepper
1 onion, chopped
1 teaspoon ground cinnamon
¼ teaspoon grated nutmeg
6 cups chicken stock
1 bay leave
Chives, chopped to garnish

In a skillet cook bacon until crispy. Put aside to cool. Once cool crumble bacon into bits, set aside for later to garnish. Preheat oven to 400 degrees F , on an aluminum lined baking sheet add the butternut squash dotted with 2 tablespoons butter, then season with salt and pepper. Roast in oven for 45-60 minutes until the squash is tender, depending on the size of the squash. Remove squash from oven and spoon out the pulp from skin. Set aside. In a large soup pot melt remaining 1 tablespoon butter, add onion and sauté until soft about 5 minutes. Stir in cinnamon and nutmeg and sauté for another minute. Slowly add the chicken broth, bay leaf and roasted butternut squash. Bring to a boil and then simmer for 30 minutes uncovered. Remove bay leave.  Puree in food processor until very smooth. Stir in ½ cup crème fraiche. Serve soup warm. Garnish with crumbled bacon and chives.