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.
- 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.
- 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.
- 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.
- Serve with sprinkled sharp cheese like sharp cheddar, Asiago or Parmigiano Reggiano.