Butternut Squash Soup

Updated at: Thu, 17 Aug 2023 08:44:31 GMT

Step 1

Preheat the oven to 400°.

Step 2

Poke quite a few holes into the squash with a fork and place in the oven. Roast the squash for 35–60 minutes, depending on the size. (You should be able to stick a knife all the way through the squash with no difficulty).

Step 3

While the squash is roasting, warm the butter in a large stock pot. Add the cumin seeds, cloves, and bay leaves to the butter or ghee, and sauté until an amazing aroma starts to fill your kitchen. When the cumin seeds start to pop, add the celery, carrots, and leek. Cook the veggies almost all the way—you can even close the lid of the pot to let some of the steam cook the veggies. Add the water, and let the veggies steep as the water comes to a boil. At this point, if the squash isn’t cooked, go ahead and turn the stove off so you don’t burn the veggies.

Step 4

When the squash is ready, take it out of the oven and let it cool completely. Cut the squash in half the long way, scoop out all the seeds and strings, and chop into large chunks. Add the squash to pot, and let it simmer. I generally will let it simmer for about 20–40 minutes. Turn off the stove, remove the bay leaves, and let the whole soup cool down.

Step 5

Blend the soup with an immersion blender or in a blender right before serving. Be sure to bring it back to a boil after you blend to ensure it’s nice and warm.

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