Roasted Butternut Squash Soup

Chef: Alisha Suri

Prep Time: 20 mins

Total Time: 2 hours 10 mins

Level of Difficulty: Medium

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Ingredients (for 8 servings)

• 2 butternut squashes (peeled, seeded & cut into cubes)

• 1 large white onion

• 4 cloves garlic (minced)

• 10 sage leaves (chopped)

• ½ cup toasted walnuts

• 4 tbsp olive oil

• 2 tsp salt

• 4 tbsp butter

• 1 cup dry white wine

• 8 cups chicken (or vegetable) broth

• ½ cup heavy cream (plus more for serving)

• 8 tsp chive oil (for serving)

Equipment

• Large pot

• Blender

• Stove

• Oven

• Baking Tray

Steps

Link to video: https://www.instagram.com/tv/CVx9eI6gW6e/?utm_medium=copy_link

1. Preheat the oven to 400˚F (200°C).

2. Evenly spread the squash in a single layer onto the baking tray.

3. Evenly spread olive oil and 1 tsp of salt onto the squash.

4. Roast the squash for 60-70 minutes, until completely tender.

5. Once the squash has been roasting for 40 minutes, coat the bottom of a large pot with olive oil over medium heat.

6. Add the onion and 1 tsp of salt. Sauté for 10 minutes, until the onion is translucent.

7. Stir in the garlic and sage. Sauté for another 10 minutes.

8. Add the white wine and 2 tbsp of butter. Cook for 4 minutes, until wine is reduced by about half.

9. Add the squash to the pot, along with the chicken (or vegetable) broth. Increase the heat to bring to a boil. Simmer for 15–20 minutes, until the squash is soft.

10. Turn off the stove and stir in the heavy cream and 2 tbsp of butter.

11. Using a blender, blend until the soup texture is completely smooth and creamy.

12. Ladle the soup into bowls and top with the toasted walnuts. Then drizzle some heavy cream and chive oil on top.