Fall Comfort Food: Roasted Butternut Squash Soup

October 9, 2011 (CHICAGO)

Chef John Collante from Jolane's Cafe was in our ABC7 studio to show us how to make Roasted Butternut Squash Soup.

Roasted Butternut Squash Soup

1 Butternut Squash, Peeled & Seeded
2 tblsp Unsalted Butter
1 Medium Onion, Chopped
6 cups Chicken Stock

To taste:
Brown Sugar
Kosher Salt
Freshly Ground Pepper

3 oz Chives, Freshly Cut
3 oz Gorgonzola Cheese
3 oz Pumpkin Seeds, Toasted

Cut squash into chunks.
In a large bowl, toss squash with enough olive oil to coat lightly.
Spread squash onto a baking sheet, and bake in a preheated oven at 325 degrees for 20 mins. or until tender.
In a large pot, melt butter.
Add onion, and cook until translucent.
Add squash and stock.
Bring to a simmer, and cook for 15 to 20 mins.
With a hand blender, puree the soup until smooth.
Stir and season with nutmeg, salt, pepper, and brown sugar.
Serve in warm bowls and garnish with chives, gorgonzola, and pumpkin seeds.

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