Roasted Butternut Squash Soup
Serves 8- 10 persons
- 1 butternut squash (3 lb)
- 1 onion, diced
- 1 tsp ground ginger
- ½ tsp cardamom
- 1 tsp allspice
- ¼ tsp cayenne pepper
- 3 cups chicken stock or vegetable stock
- 2 cups apple cider
- ½ cinnamon stick
- 1 cup Half and half
- Salt, pepper
- Toasted almonds flakes
Preheat your oven to 425F. Peel, seed and cut your butternut squash in cubes. Place on a sheet tray and drizzle with some olive oil. Season it with salt and pepper and cook until tender, about 20 minutes.
In a heavy saucepan, reduce the apple cider on high heat, uncovered until you have 1 cup.
In a heavy large pot or a Dutch oven, sauté the onion in 1 tbsp of butter and ½ tsp vegetable oil until caramelized. Add ginger, cardamom, cinnamon, all spice and cayenne pepper. Cook for 1 minute or two until fragrant.
Add squash cubes, chicken or vegetable stock and the reduced apple cider and simmer for 25 minutes.
Discard the cinnamon stick and puree the soup using a stand blender until very smooth.
Add the half and half and cook until it thickens and reaches a velvety consistency.
Season with salt and pepper if needed and serve sprinkled with some toasted flaked almonds.