Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

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SERVES: 6-8

PREPARATION TIME: 10 minutes

COOKING TIME: 1 hr

Ingredient

  • 1 butternut squash (about 2 lb), halved lengthwise, seeds removed
  • 1 1/2 tbsp chopped fresh jalapeño pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 7 cups vegetable broth
  • 3 cups water (optional)
  • 2 tbsp Filippo Berio Extra Light Olive Oil (approx.)
  • 4 garlic cloves, minced
  • 1 shallot, minced
  • 1 tbsp lemon juice
  • Salt and freshly ground pepper

Method

  1. Preheat oven to 375ºF. Place squash, cut sides down, on lightly greased baking pan. Roast for 45 minutes or until flesh is tender when pierced with fork. Remove from heat; let cool. Using large spoon, scoop flesh into bowl of food processor.
  2. Add jalapeño, cumin and coriander to squash; pour in broth. Purée until smooth, adding water (if needed) to facilitate puréeing.
  3. In Dutch oven or large saucepan, heat olive oil over medium-high heat. Add garlic and shallot; sauté for 2 to 3 minutes or until shallot is translucent.
  4. Transfer squash mixture to Dutch oven; stir to combine with garlic mixture. Reduce heat; simmer, stirring frequently, for 10 minutes. Stir in lemon juice. Add salt and pepper to taste.
  5. Tips:If you do not have vegetable broth on hand, substitute equal parts V8 vegetable juice and water.If desired, roast squash up to three days ahead of time; refrigerate until ready to use.Recipe provided by Chef Jim Coleman

Cook with:
Classic taste olive oil

An excellent Olive Oil for general use in cooking.

Ideal for dressings, marinades and even baking: a must have ingredient for every kitchen.

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