Name: Cream of Roasted Butternut Squash Soup
Ingredients: 1 each small dice butternut squash; 1/2 cup small diced yellow onion; 1/4 cup small dice celery; 1/4 cup small dice carrot; 5 can chicken consume (about a quart); 1 each bay leaf; 1/2 cup heavy cream; salt to taste; pepper to taste

Cream of Roasted Butternut Squash Soup

By: Chef Bill Fausey from One Atlantic

From Chef Bill Fausey, here's a recipe that will wow your holiday guests. Cream of Roasted Butternut Squash Soup is a delicious way to start your Thanksgiving meal. Try this squash soup recipe for a unique twist of flavors.

Why You'll Love This Recipe

1. Creamy and comforting: This Cream of Roasted Butternut Squash Soup is the ultimate comfort food, perfect for those chilly fall nights or as a comforting starter for your holiday meal.

2. Festive and flavorful: The rich, caramelized flavors of roasted butternut squash combined with the warmth of seasonal spices like nutmeg and cinnamon will bring a festive touch to your Thanksgiving table.

3. Easy to make: With just a few simple ingredients and a little bit of time in the oven to roast the squash, this soup is surprisingly easy to make. Plus, you can easily make it ahead of time and reheat when ready to serve.

4. Healthy and nutritious: Butternut squash is packed with vitamins, minerals, and antioxidants, making this soup not only delicious but also a nutritious choice for your holiday meal.

5. Impressive presentation: Serve this Cream of Roasted Butternut Squash Soup in beautiful soup bowls garnished with a dollop of cream or a sprinkle of freshly chopped herbs, and your guests will be impressed by both the presentation and the delicious flavors.

Ingredients

1 each small dice butternut squash
1/2 cup small diced yellow onion
1/4 cup small dice celery
1/4 cup small dice carrot
5 cans chicken consume (about a quart)
1 each bay leaf
1/2 cup heavy cream
salt to taste
pepper to taste

Instructions

Peel and seed butternut squash. Save seeds, clean and rinse.
Dice all vegetables about the same size season and roast until light brown through out. At the same time season seeds and place on a roasting pan and toast for garnish at the end.
Remove roasted vegetables and place in to a pot adding bay leaf and consume.
Simmer until all vegetables are very soft.
Remove and discard bay leaf. Be careful, place liquid and vegetables in a blender and puree until smooth.
Taste to make sure seasoning is correct to your taste.
Remove from blender and add heavy cream.
Portion into bowl and garnish with toasted Squash seeds.