Roasted Butternut Squash Soup by Ira Krizo Updated 01/2009 Serves: 6

Photo by Susanna Krizo

Procedure:
1. Peel, remove the seeds, and dice the squash to 1/2 inch (1cm) cubes. Each “large” squash should yield about 5 cups (1.2 l) diced.
2. Toss cubed squash with olive oil, onions, garlic, and dried Italian Herbs. Place a thin layer on a cookie sheet tray.
3. Roast at 450'F (230'C) for about 35 minutes. Stir every 10-15 minutes. When finished, the squash will be cooked thoroughly (taste to see if it’s soft) and golden brown all over.
4. Using a blender or food processor, puree the squash, adding chicken stock until desired consistency. It should be about the consistency of unwhipped heavy whipping cream.
5. Place in a sauce pan, add salt and pepper to taste, bring to a simmer, add cream, return to simmer, remove from heat and serve hot.

Comments & Modifications:
- If the soup tastes raw, either the squash wasn’t ripe or the baking time was insufficient. Simmer until creamy before adding the heavy cream.
- If you don’t have chicken stock or wish to make a vegetarian soup, exchange the chicken stock with water or vegetable broth.
- Try different types of winter squashes for different flavors and textures.
- For a more pronounced herb flavor, use fresh herbs instead of dried. Oregano, sage, thyme, and a little rosemary all work very well.
- A sweet and spiced soup is created by replacing the herbs with ginger (chopped or granulated) and molasses.
- Try different garnishing alternatives by using one or two of the following: toasted pine nuts, pumpkin seeds, fresh chopped herbs, crème fraiche (available near the sour cream in grocery stores), or even croutons.
- The soup can also be served chilled on a hot summer day.