Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup
Submitted By: Taz


4 Butternut Squash (Kaddu)
18 oz = apx. 1 Large Onion (Pyaz) - small diced
2 Large Garlic Bulbs (Leh-sun)
16 oz / 2 cups Ham Stock (can substitute chicken stock)
32oz / 4 cups Heavy Whipping Cream (Malai)
3.5 oz / ½ cup Fresh Grated Parmesan Cheese
1 tsp Fresh Ground Nutmeg (Jaiphal)
8 Tbsp Salted Butter (Makhan)
8-12 Sprigs Fresh Rosemary (Akleel Kohistani)
Olive Oil (Zetoon ka Tel)
Kosher Salt (Namak) to taste
Fresh Ground Black Pepper (Kali Mirch) to taste

Roasted Butternut Squash:
  1. Preheat oven to 350°F
  2. Cut butternut squash in half and remove seeds
  3. Rub squash flesh with pealed garlic bulbs, score the flesh and lightly season with salt and pepper
  4. Place 2 - 3 sprigs of fresh rosemary and equally distribute the peeled garlic inside each squash half - drizzle with olive oil
  5. Cover with aluminum foil and roast in oven for 45 - 50 minutes
  6. Remove from oven, discard rosemary sprigs and set garlic bulbs aside
  7. Using a spoon, remove flesh from skin
  1. Place 6 -8 quart stock pot over medium heat. Add apx. 1 oz/2 tbsp olive oil, onion, and garlic. Sweat until onions turn translucent
  2. Add roasted squash flesh and nutmeg
  3. Grate Parmesan and add to saucepan
  4. Add stock – season with salt and pepper to taste
  5. Bring soup to a boil over high heat and allow to boil for 10 - 15 minutes
  6. Reduce to a simmer and add cream and let simmer uncovered for 10 minutes – adjust seasoning
  7. Add butter and use a stick blender to process until smooth (if you do not have a stick blender, place soup and butter, in batches, into a blender or food processor and process until smooth) -Soup should have a creamy consistency - adjust thickness by adding water or stock for thinner soup, corn starch to thicken
  8. Serve hot garnished with a drizzle of heavy cream and rosemary sprigs if desired

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