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!