Cut the squash into halves and discard the seeds. Coat the uncut sides with the vegetable oil. Arrange the squash skin side up in a greased baking dish. Add just enough water to cover the bottom of the dish. Bake, covered with foil, at 375 degrees for 1 hour. Scoop the squash pulp into a blender container and process until pureed. Saute the onion and garlic in butter in a stockpot. Stir in the pureed squash, chicken stock and orange juice. Sprinkle with the next 7 ingredients. Bring to a boil and reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Thaw the spinach and squeeze out the excess moisture. Stir into the soup. Ladle immediately into soup bowls. Sprinkle with pumpkin seeds.
VARIATIONS- No butternut squash in the pantry? Substitute equal amounts of acorn squash, buttercup squash, or pumpkin instead.
Root Vegetable Soup- cut 2 lb peeled organic carrots, 2 peeled parsnips and 2 peeled sweet potatoes into 2 inch pieces and place in a baking dish. Roast following directions above. Puree the roasted vegetables in batches in a food processor. Add the prueed vegetables to the remaining ingredients, adding additional stock if needed for the desired consistency. Garnish each serving with 1 t sour cream or plain yogurt and a few chopped chives. Use organic carrots since they are much sweeter and will enhance the overall flavor of the soup.
Originally Submitted
10/16/2012
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