Roasted Butternut Squash Soup

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Roasted Butternut Squash Soup

Soup Ingredients:

  • 2 each (medium) Butternut squash, cut in half lengthwise
  • 1 tbls Olive Oil
  • 1 tsp Cinnamon, Ground
  • Salt & Pepper
  • 2 fl.oz Bourbon Maple Syrup
  • .75L Heavy Cream

Succotash Ingredients:

  • Shallots, minced
  • Garlic, minced
  • Corn, off of the cob
  • Red Pepper, diced
  • Green Pepper, diced
  • Jalapeno Pepper, diced
  • Tomato, diced
  • Smoked Paprika
  • Butter
  • Salt & Pepper
  • Lime Juice, freshly squeezed
  • Cilantro Leaf


1. Rub butternut squash with olive oil, season inside with cinnamon, salt & pepper. Roast, on parchment paper, facing down, for 30mins @ 400 degrees F or until soft.
2. Add cooked squash to Vitamix blender & puree with vegetable stock to desired consistency. (Ensure the squash is still hot/warm as this will ensure the consistency is silky smooth).
3. Transfer puree to Le Creuset French oven, add maple syrup, heavy cream, and check seasoning.
4. Let simmer until serving. The flavor will continue to develop and intensify the longer it simmers.

5. Heat Le Creuset enamel cast iron pan, add olive oil, add all cut vegetables & aromatics, add spices & season, continue to saute until light char on vegetables.
6. Finish with butter & check seasoning.

7. Pour hot soup into a tempered bowl.
8. Spoon succotash over soup in a solid line. (Should sit on top)
9. Squeeze fresh lime over soup, add cilantro leaf.


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