Original video by @carolinagelen — all credit to the creator.
Whole Roasted Butternut Squash Soup
A no-peel, no-chop butternut squash soup: the whole squash is baked in foil until custardy, then blended skin, seeds and all with stock and cottage cheese. A touch of brown sugar balances the savory, silky result.
Ingredients
- 1butternut squash · whole, unpeeled; skin and seeds are kept
- —vegetable stock
- —salt · to taste
- —cottage cheese · makes the soup more filling
- —brown sugar · just a touch
Steps
- 1
Wrap the whole butternut squash in aluminum foil and seal it tightly.
- 2
Bake for about 1 hour, until the squash is very soft and custardy.
- 3
Cut the squash into pieces and put all of it in a blender, including the skin and seeds.
- 4
Add vegetable stock, salt, and cottage cheese.
- 5
Blend until smooth.
- 6
Blend in a touch of brown sugar to balance the savory flavor, then serve.
Creator's notes
Don't peel, cut or seed the squash first. Bake it whole in foil and blend everything, skin and seeds included. The finished soup is smooth enough that you can't tell they're in there.
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