Roasted Butternut Squash Soup
Is there anything more comforting than homemade soup? Chile d'arbol adds a little heat to this silky smooth soup, perfect for those chilly winter nights.
- 1 medium (31/2-pound) butternut squash
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1/2 large yellow onion, diced
- 2 medium carrots, peeled and cut into 1/2-inch pieces
- 1 bay leaf
- 1/2 teaspoon ground cayenne pepper
- 1 tablespoon fresh thyme leaves
- 3 -- 4 sage leaves, torn into small pieces
- 1/2 cup Stella Artois
- 4 cups chicken broth
- Salt and freshly ground black pepper
- Squash seeds (optional)
- Preheat the oven to 400°F.
- Cut squash lengthwise down the middle
- Scoop out the seeds and reserve for garnish (optional)
- Drizzle with olive oil / open side up and season with salt and pepper
- Roast the squash (each side facing down) for 45 minutes until tender throughout
- While squash is roasting, set a Dutch oven or equivalent heavy-bottomed pot over medium-high heat.
- Add the butter, when it foams, add the onions, carrots, bay leaf, cayenne, thyme and sage
- Cook, stirring occasionally with a wooden spoon, for about 8 minutes, or until the vegetables soften and begin to caramelize.
- Pour in the Stella Artois, and stir to loosen any browned bits from the bottom of the pot.
- Cook for about a minute, then add 4 cups chicken broth
- Then scoop squash straight out and into the Dutch oven.
- As soon as the soup returns to a boil, turn the heat off and discard the bay leaf.
- Using an immersion blender, blend until silky smooth.
- Season with 1/2 teaspoon salt, and black pepper.
- Garnish with seeds