Creamy Roasted Butternut Soup with Spicy Green Romesco

| Mary van der Kruik
Serving size:6
Prep Time:
Total Time:
Creamy Roasted Butternut Soup with Spicy Green Romesco

Soup

  • 2 tbsp olive oil
  • 1 cup heavy cream
  • 4 cup vegetable stock
  • Kosher salt and freshly cracked black pepper
  • 1/4 cup honey
  • 3 cloves of garlic
  • 1 brown onion, peeled and cut into wedge
  • 11/2 lb butternut squash, peeled, halved, seeds removed and cut into chunks

Adapted from Donna Hay Seasons.

  1. Preheat the oven to 350°F. Line a baking sheet with parchment and set aside.
  2. Combine the oil, squash, onion, garlic, honey, salt and pepper in a large mixing bowl and toss to combine.
  3. Pour the prepared vegetables onto the baking sheet and roast in the oven for 35-40 minutes until the squash is tender and cooked through. Allow to cool slightly.
  4. Working in batches puree half of the vegetable mixture with half of the vegetable stock until completely smooth.
  5. Pour into a large stock pot then repeat the process with the other half of the vegetables and stock.
  6. Once all of the soup has been pureed and is in the stockpot add the cream and bring the soup to a boil over high heat.
  7. Once boiling reduce the heat to low and simmer for 3-5 minutes until slightly thickened.

    Spicy Green Romesco

    • 1 large jalapeno, stemmed, seeds removed, and cut into chunks
    • 1/2 cup water
    • 1 tsp sherry vinegar
    • 1/2 cup cilantro leaves
    • 1/2 cup raw slivered almonds
    • Kosher salt and freshly ground black pepper
    • 1 tbsp olive oil
    • 2 garlic cloves, peeled and halved
    • 1 large poblano pepper, stemmed, and cut into chunks
    • 1 medium green bell pepper, cored and cut into chunks

    Adapted from Food & Wine.

    1. Preheat the oven to 400°F.
    2. On a large baking sheet combine the bell pepper, jalapeno, poblano, garlic, olive oil, salt, and pepper. Toss to coat and roast in the oven for 25 minutes.
    3. Toss the almonds on top of the peppers and roast for an additional 6-8 minutes until the almonds are golden brown. Remove from the oven and let cool slightly.
    4. In the bowl of a food processor fitted with the "S" blade combine the roasted peppers and almonds, cilantro, vinegar, and water. Process to a chunky puree.
    5. Sauce can be stored in the refrigerator in an airtight container for up to 4 days.

    For the full post, visit Beard + Bonnet.