BUTTERNUT SQUASH SOUP
Food Service Version
Yield
~50 ½ cup servings
Ingredients
10 lbs of raw butternut squash, halved and seeded
3 medium onions (~1 lb), coarsely chopped
5 cloves minced fresh garlic (or 4 Tbsp. garlic powder)
3 stalks (~1 cup) of celery or celeriac, coarsely chopped
3 carrots, coarsely chopped
¼ cup olive oil
½ tsp. oregano
1 ½ Tbsp. thyme (can substitute parsley or basil)
2 quarts vegetable stock
2 cups water
1 tsp. pepper
salt, to taste
Directions
- Preheat oven to 400 °F.
- Roast whole squash face down on sheet trays in oven until tender (about 1 hour).
- While squash cools, chop vegetables.
- Sauté onions and garlic in oil in a large soup pot.
- Add celery and carrots and lightly sauté.
- Scoop out squash and mash.
- Add herbs and squash to soup pot, cook one minute.
- Add water and vegetable stock—let simmer for at least 15 minutes.
- Purée soup in a food processor or with an immersion blender. Add more water to reach desired consistency.
- Season with salt and pepper, to taste.
Home Version
Yield
4-6 servings
Ingredients
2 lbs butternut squash
½ onion
1 clove fresh garlic, minced
1 stalk celery, chopped
1 carrot, chopped
2 cups vegetable stock
¼ cup water
3 Tbsp. olive oil
? tsp. oregano
1 tsp. thyme, parsley or basil
salt and pepper, to taste
Directions
- Preheat oven to 400 °F.
- Roast whole squash face down on sheet trays in oven until tender (about 1 hour).
- While squash cools, chop vegetables.
- Sauté onions and garlic in oil in a large soup pot.
- Add celery and carrots and lightly sauté.
- Scoop out squash and mash.
- Add herbs and squash to soup pot, cook one minute.
- Add water and vegetable stock—let simmer for at least 15 minutes.
- Purée soup in a food processor or with an immersion blender. Add more water to reach desired consistency.
- Season with salt and pepper, to taste.
Source: GMFTS