Roasted Butternut Squash Soup

SERVES: 6 - 8

PREPARATION TIME: 20 minutes

COOKING TIME: 1 hour

Ingredient

1 butternut squash (about 2 lbs.), halved lengthwise and seeded
2 tablespoons Filippo Berio Mild & Light Olive Oil, plus some for the baking pan
4 garlic cloves, minced
1 shallot, minced
1 ½ tablespoons chopped fresh jalapeño pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
7 cups vegetable broth (or equal parts V8 and water)
3 cups additional water for thinning (if needed)
1 tablespoon fresh lemon juice
Salt and black pepper

Method

Place squash, cut sides down, in an oiled shallow baking pan. Roast in a 375°F (190°C) oven for about 45 minutes or until tender. Cool and scoop out flesh. (This step can be done ahead of time.)
In a large soup pot heat 2 tablespoons of olive oil over medium high heat, until hot. Add the garlic and shallots and sauté 2 to 3 minutes or until translucent.
Purée squash in batches in a blender or food processor with jalapeño, cumin, coriander, and broth until very smooth (add additional water as needed to facilitate puréeing). Transfer to the soup pot and stir in additional water for desired consistency.
Simmer, stirring frequently for 10 minutes. Stir in lemon juice, enough water to thin to desired consistency, salt and pepper to taste.

Cook with:
Extra light taste olive oil

An Olive Oil that's made for perfect frying and baking.

With a high smoke point and the goodness of Olive Oil, using Filippo Berio Extra Light is the healthier way to cook. An Olive Oil that's made for perfect frying and baking.