Roasted Butternut Squash Soup with KATZ Farm Honey Vinegar
10 min
70-85 min
4-6
Soup
Napa, California
Butternut squash soups have become ubiquitous over the years, all sharing the same common denominator… adding sweetening ingredients such as apple, maple syrup, and brown sugar. I have never understood this predilection since I find them to be overly sweet and often insipid! Our version uses roasted butternut squash which caramelizes the natural sugars and adds some KATZ Honey Vinegar (okay, a touch of sweetness is fine!) and a mix of spices to create a warm, balanced, satisfying fall and winter soup. Use vegetable stock for vegan soup… Enjoy!
Ingredients
- 3-4 pounds Butternut Squash (2 small to medium sized)
- Sprigs of fresh thyme (if available)
- 3 TBLS KATZ Farm EVOO
- 3 TBLS KATZ Farm Honey Vinegar
- 2 medium leeks, white and tender green parts, coarsely chopped
- 2 garlic cloves, chopped
- 1 medium onion, chopped
- 4-5 cups chicken or vegetable stock
- 1 tsp toasted cumin powder
- Generous grating of nutmeg
- ½ tsp curry powder
- ½ tsp fresh thyme (again, if available)
- To taste salt and freshly ground pepper
- Garnishes: paprika, sliced & toasted almonds, parsley, and drizzle of EVOO
Directions
Step 1
Pre-heat oven to 375°
Step 2
Carefully use a cleaver or other sturdy knife and cut the squash(es) lengthwise without peeling. Scoop out seeds and set face up on a sheet or roasting pan. Season with salt and pepper, drizzle with a tablespoon of EVOO and a tablespoon Honey Vinegar. Make sure they are evenly coated. Sprinkle a few thyme sprigs and turn face down, place in oven. Depending on the size, they will take between 45 min-hour. They should be easily pierced with a paring knife. Remove from oven and cool.
Step 3
In a large soup pot, add 2 tablespoons EVOO and sauté onions and leeks and garlic for about 5 minutes without browning. Add a little salt and pepper. Scoop out the cooked squash, without the skin, place into pot and stir. Add 3-4 cups of stock to cover and bring to a simmer for 10 minutes.
Step 4
Add cumin, nutmeg, salt, pepper and 2 tablespoons of Honey Vinegar and cook 5 minutes longer. Let the soup cool for a few minutes, then carefully pour or scoop into a blender, or use an immersion blender leaving everything in the pot. Taste for seasoning, thin with additional stock if needed, and serve with recommended garnishes or ones of your choice!
Enjoy!