Navigate / search

Recipe Archives

← Back to directory

Recipe : Entry # 1496
Donna Frazier
Recipe Title
Roasted Butternut Squash Soup
Recipe Theme
Tallapoosa River EC
3 butternut squash, peeled, cut in half and seeded
4 tablespoons olive oil
1 medium,yellow onion, diced
1 tablespoon fresh, grated ginger
3 cloves garlic, minced
1 teaspoon salt
4 cups vegetable stock
1 tablespoon maple syrup
Juice of 1 or 2 limes, to taste
reheat oven to 425 degrees. Peel squash with a potato peeler, then cut in half and remove seeds with a spoon. Coat halves with 2 tablespoons of olive oil and place cut side down on non-stick or parchment lined rimmed baking sheet. Bake for 40-45 minutes, or until squash are easily pierced with a fork. When squash are about 15 minutes from being done, sauté onions in remaining olive oil or about 10 minutes. Add ginger, garlic and salt and sauté for about 2 more minutes. When squash are ready, puree in a blender or food processor with broth and onions until smooth. Return mixture to a pot and heat through, add maple syrup, lime juice and serve. Serves 6.