Butternut Squash Soup Recipe by New Canaan Olive Oil
This recipe is simple and delicious! We sampled it at our 2 year anniversary party and there wasn't even a drop left at the end of the day. Its perfect for a chilly fall day when you want something warm and a little bit sweet.
2 whole butternut squash (or about 2 lbs of cubed butternut squash)
1/4 tsp nutmeg
1/4 tsp cinnamon
pinch of salt and pepper
1/4 cup of whole cream
1/2 cup vegetable broth**
Pecan Praline Balsamic for drizzling
Preheat the oven to 400 degrees F. Cut the whole squash into 4 pieces, remove the seeds and place on a baking sheet, cut side up. Roast in the oven for 30-35 minutes or until the squash is soft all the way through. Remove from the oven and set aside to cool while you prepare the rest of the ingredients.
In a large pot add the nutmeg, cinnamon, salt & pepper and broth. Scoop the squash from the skin and add to the pot, bringing everything to a boil then allow to simmer for 5-10 minutes.
Remove the pot from the heat, then blend the soup with a submersion blender (allow it to cool for a few minutes if using a regular blender). Slowly add the cream until the soup is smooth.
Serve each bowl with a drizzle of the Pecan Praline Balsamic*
*we also love this with the Pumpkin Spice or Cranberry Balsamic
**some people have said the soup is very thick, so I would suggest adding more broth or cream until your desired consistency is reached while your are blending the soup