Roasted Butternut Squash Soup |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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I have seen several versions of this soup but I took the best of the others and created this one. It is wonderful on a cold day! Ingredients:
2 lbs butternut squash, peeled and cubed |
1/2 cup orange juice |
1/3 cup brown sugar |
1 cinnamon stick |
3 medium leeks, sliced, white parts only |
1/2 cup flour |
1/3 cup butter |
4 cups low sodium chicken broth, canned |
4 cups fat-free half-and-half |
Directions:
1. Combine squash, leeks, orange juice, brown sugar and cinnamon stick in a cake pan. Stir together and cover with foil. Roast in the oven at 450 degrees for 35-45 minutes in a standard oven.
2. Make roux using the butter and flour. Brown until sandy in color. Add chicken broth about 1/2 cup at a time, whisking to avoid lumps.
3. When squash mixture is finished roasting, remove cinnamon stick and add to chicken broth mixture.
4. Simmer over medium heat for 1 hour or until squash is falling apart. Blend with an immersion blender. Strain soup by pressing through a sieve. (Can be made a day prior to this point.).
5. Bring strained soup to medium heat. Temper cream with 1/2-3/4 cup of soup. Stirring to bring temperature up so it won't curdle, then stir into soup. Simmer over medium low to bring to temperature and serve!
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