Roasted butternut squash soup

Name: Roasted butternut squash soup
Prep time: 45 min
Total time: 45 min
Ingredients: ½ teaspoon red pepper flakes; 2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks; 1 teaspoon minced garlic; 2 tablespoons extra-virgin olive oil; 3 tablespoons freshly grated Parmesan; 4 cups One-Hour Chicken Stock or other stock; 4 cups One-Hour Chicken Stock or other stock; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 teaspoon thyme leaves

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Here, the squash is pan- and then oven-roasted before adding the stock, intensifying both flavor and color.

Ingredients

2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
2

Soup
Gluten-free

Method

Preheat the oven to 450°F. Place the olive oil in a large ovenproof skillet, preferably nonstick, and turn the heat to high. Add the garlic and squash, then the red pepper flakes, thyme, and salt and pepper to taste. Cook, stirring frequently, until the squash begi