Roasted Butternut Squash Soup
1 medium-large butternut squash, peeled, seeded and cut into 1 inch cubes
2 Tablespoons olive oil
1 medium onion; diced
2 tablespoons unsalted butter
2 cans of chicken or vegetable stock
1/4 cup of dry sherry
1/8 teaspoon ground ginger
Salt and pepper
ground nutmeg (optional)
- Place prepared squash onto a baking sheet lined with parchment paper. Drizzle olive oil over the squash; add 1/2 teaspoon salt and 1/4 teaspoon pepper (more or less to suit your taste). Toss all together and roast in 375 oven for 30 minutes or until tender. Turn once half way through cooking with a spatula. Cool slightly
- While the squash is cooking, in a small skillet melt butter and cook onions for 5 minutes, stirring frequently, until the onion softens. Set aside
- In a blender, add the roasted squash, chicken stock, sherry, cooked onions, ginger, salt and pepper. Puree all together until smooth. Put into a pan and heat over low heat before serving.
- Sprinkle nutmeg over individual servings.