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
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.