Creamy Roasted Butternut Squash Soup

Hannah Thiel from Field to Hearth made a delicious creamy roasted butternut squash soup in the GTU kitchen today. For bread and salad recipes, take a look at Hannah's cookbook on http://www.fieldtohearthcompany.org/, or order fresh and freezer meals through the month of November. Visit their Facebook at, https://www.facebook.com/FieldtoHearth .
 
 
 
Creamy Roasted Butternut Squash Soup
 
Serves 6.
 
  • 1 Butternut Squash
  • 1 1/2 C Water
  • 1 Slice Onion (1-2 Tbsp)
  • 1 Clove Garlic
  • 1 small Sprig Rosemary (1/8 tsp dried)
  • 1 small Sprig Thyme (1/8 tsp dried)
  • 1/8 tsp Nutmeg
  • 1/2 tsp Salt
  • 2 oz Mascarpone Cheese
  • 1 cup Chicken Stock (May be substituted for Vegetable Stock)
  • 3/4 cup Heavy Cream (May be substituted for milk or unsweetened Almond Milk*)
  • 1/4 cup Whole Milk (May be substituted for lower calorie milk or unsweetened Almond Milk*)
  • 4 Tbsp Butter (optional)
  • Black Pepper to taste
 
Instructions
 
Preheat oven to 350 F. Slice butternut squash lengthwise and remove seeds. Set seeds aside. Line cooking sheet with foil and place the squash flesh side down. Bake for 2 hours until the squash can easily be punctured with a fork.
 
While the squash is roasting, remove remaining flesh from seeds. Place seeds along with 1 Tbsp Olive Oil on a small baking sheet and bake for 5 minutes or until golden brown at 400 F. Sprinkle with salt.
 
Spoon squash away from rind. Discard rind and place squash in food processor or blender along with water, onion, garlic, rosemary, thyme, nutmeg, salt, mascarpone cheese, and chicken stock. Puree until smooth. Use a rubber spatula to move contents to a pot. Simmer on medium-low heat. Stir-in cream, milk, and butter. Add pepper to taste. Top with roasted seeds. Serve with French bread and a fresh salad.
 

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