ROASTED BUTTERNUT SQUASH SOUP

 

 

Fall is here and when the temperature cools down, there is nothing better than a wonderful soup using the vegetables of the season! This soup is so delicious and smooth! You will love it! Enjoy!

 

Preparation: 30 min; cooking time: 55 min

Serving 6-8

 

1 butternut squash, peeled and cubed

1 pinch smoked paprika

2 tbsp. butter

2 leeks, thoroughly washed and sliced (white part only)

1 pear, peeled, cored and diced

4 carrots, peeled and sliced

3 gold potatoes, peeled and diced

7 cups chicken bouillon

Salt and pepper

 

Preheat the oven to 375 F.

Melt 1 tbsp. butter in an ovenproof frying pan (medium size) on medium-high heat. Season the butternut squash with smoked paprika, salt and pepper. Cook 5 minutes on all sides until golden. Put the frying pan in the oven and roast 15 minutes.

Melt the remaining tbsp. of butter in a medium stockpot and brown the leeks and pear 5 minutes on medium heat. Add the carrots, potatoes and roasted squash. Pour the chicken bouillon over the vegetables. Season with salt and pepper. Bring the soup to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until all the vegetables are tender.

Using an immersion blender, puree the soup until smooth.

Add heavy cream if desire.

 

Bon Appetit!