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Edible Education
Roasted Butternut Squash Soup
By Sunterra Chef Michael Cripps
1 medium butternut squash (700 g)
1 large carrot, peeled and diced
1 medium white onion, peeled and diced
2 stalks celery, diced
6 to 8 garlic cloves, skins removed
2 rosemary sprigs, needles removed from stem
100 ml olive oil
Salt and pepper
3 L vegetable or chicken stock (substitute with water if not available)
250 ml whipping cream
Preheat oven to 175 C (350 F). Using a potato peeler, remove skin from the squash and dice into uniform pieces. In a bowl combine
all vegetables, garlic, rosemary and olive oil. Season generously with salt and pepper.
Spread vegetables on a baking tray and roast for 30 mins. The vegetables should start to soften and there should be browning on
the edges. Roast for an additional 15 mins. if necessary.
In a large pot combine roasted vegetables and stock. Place on high heat and bring to a boil. Reduce heat and simmer 30 mins.
Purée the soup using an immersion blender or food processor. If using food processor, work in small batches to avoid spills. Return
to heat and bring back to simmer, add cream and adjust flavour with salt and pepper.
For a fresh twist
• Substitute butternut squash with pumpkin, acorn or banana squash.
• Substitute garlic and rosemary with 2 cinnamon sticks and 1 to 2 tsp of cloves (or 6 cloves).
• Serve topped with pesto croutons — toss bread cubes in pesto and bake until crisp.
• Serve with Parmesan crisps — spread a thin layer of shredded Parmesan on a lined baking sheet and bake at 175 C (350 F) until golden brown, about 10 mins.
• To make a curried squash soup, substitute rosemary with 2 tbsp curry powder, 1/2 tsp cumin and 1 piece of shredded ginger. Finish with coconut milk
instead of cream.
Sunterra Retail Office
200 – 1851 Sirocco Drive S.W.
Calgary, Alta. T3H 4R5
Tel: 403.266.2820
Fax: 403.266.2557
Email: sunterra@sunterramarket.com
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