Butternut Squash Soup
  • 2lb (1 kg) Butternut Squashpeeled and cut into cubes
  • 1tbsp (15mL) olive oil
  • 1tsp (4mL) Salt
  • 1 large onion
  • 3tbsp (45mL) butter or olive oil
  • 3-4cups (750 mL – 1L ) poultry broth
  • 2tbsp (30 mL) fresh gingerpeeled and finely chopped
  • freshly ground pepperto taste
  1. Preheat the oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper.
  3. Using a chef’s knife and a cutting board, cut squash in half lengthwise.
  4. Brush both squash halves with 15 mL (1 tbsp.) olive oil.
  5. Sprinkle with half the salt.
  6. Place both halves on baking sheet, flesh-side down, and bake for 45 minutes or until tender.
  7. Let cool for 10 minutes. Use a spoon to scoop out stringy part and seeds and set aside.
  8. Fry onion in butter or olive oil in a saucepan over medium heat for 10 minutes, stirring occasionally.
  9. Add squash flesh, 750 mL (3 cups) poultry broth, the ginger, and remaining salt.
  10. Bring to a boil and simmer on low heat for 10 minutes.
  11. Purée soup in a blender. Season well with pepper, taste, and adjust seasoning as needed.
  12. Add a little broth if necessary.
  13. Serve the hot soup in shallow bowl with chosen toppings.