Roasted Butternut Squash Soup Recipe

I am a huge fan of really creamy butternut soup.  I haven’t found a local restaurant that serves a great butternut soup yet, so I decided to set out to make my own luxurious version.   I had it for lunch today and served it with a piece of toast spread with goat cheese from a local farm.  It was amazing!

Roasted Butternut Squash Soup Recipe

1 Butternut Squash
1 cup Chicken Stock
¼ cup Apple Cider or Juice
¼ cup Half and Half
2 Tbsp. Neufchâtel Cream Cheese
1 Tbsp. Olive Oil
1 Tsp. Tarragon
1/8 Tsp. Nutmeg
1/8 Tsp. Salish Alder Smoked Artisan Salt
1/8 Tsp. Pepper
1/8 Tsp. Hungarian Paprika

This recipe makes a small batch, double or triple it if you want to make a large batch of soup.

1. Cut Butternut squash in half and remove seeds. Add a small amount of water to the bottom of the baking dish. Place butternut squash halves on a large baking sheet flesh side down. Bake for 30 minutes at 375 degrees F.
2. Scoop flesh out of baked Butternut Squash and put in a Vitamix or Food Processor. Add chicken stock, apple cider, half and half and cream cheese. Mix until creamy.
3. Put contents of mixer into a heavy pot. Cook on low heat while adding tarragon, nutmeg, salt, pepper and paprika. Cook for 15 minutes. Taste and increase the spices as needed.
4. Serve with sprinkled sharp cheese like sharp cheddar, Asiago or Parmigiano Reggiano.