Roasted Butternut Squash Soup with Chili Oil

Roasted Butternut Squash Soup with Chili Oil

chefdrmike.com

Organic winter squash is a fantastic source of antioxidants, vitamins, and fiber so critical for good gut health.

View full recipe on chefdrmike.com

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Cooking tools:

  • Food processor
  • Immersion blender
  • Oven
  • Baking sheet
  • Aluminum foil
  • Pastry brush
  • Dutch oven
  • Stockpot
  • Fine-mesh sieve
  • Grill
  • Zip-top bag
  • Dish
  • Chef's knife
  • Cutting board
  • Measuring spoon
  • Measuring cup
  • Wooden spoon
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  • Kitchen timer
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  • Mixing bowl
  • Saucepan

Ingredients

  • 2 (about 1 lb. each) butternut squash
  • 2 Tbs. oil, divided
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 Tbs. pumpkin pie spice (see separate recipe)
  • 1 Tbs. butter
  • 1 cup onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 ribs celery, roughly chopped
  • 2 leeks (white part only), roughly chopped
  • 1 shallot, roughly chopped
  • 2 cloves garlic, roughly chopped
  • Juice of 1 lemon
  • ½ cup white wine
  • 2 quarts chicken stock (or vegetable for vegetarian version)
  • 1 Tbs. maple syrup
  • 1 Tbs. honey
  • Salt
  • White pepper
  • Roasted Grape Tomato Coulis (see recipe that follows)
  • Tarragon-Poblano Oil (see recipe that follows)
  • Roasted Corn for garnish (see recipe that follows)

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