Thanksgiving Recipe: Roasted Butternut Squash Soup

By AUTUMN JOHNSON (Patch Staff)

Professional Chef Michele Wieser aka Chef Shell the Dinner Belle demonstrates how to make this festive recipe that is simple, delicious and hearty. Whether you are hosting Thanksgiving dinner or have hungry houseguests for the holidays, Chef Michele has you covered. The soup is also a healthy option as a Thanksgiving starter.

Butternut squash is a great source of fiber, vitamin A, vitamin C, vitamin E, magnesium and potassium.

Ingredients:

• 1 butternut squash cubed (if omitting pumpkin purée use 3 pounds of squash)

Sprinkle squash with olive oil and salt and pepper and roast on a cookie sheet at 400 degrees for 20 minutes.

• 1 minced onion or shallot
• 2 cloves of minced garlic
• 1 peeled and cubed apple
• 1 tbsp. olive oil
• 1 tsp. fresh ginger
• 2 tsp. curry powder
• 1 to 2 quarts chicken broth to taste
• 1 pound pumpkin purée
• ½ cup carrot (optional)
• ½ cup celery (optional)
• Salt and pepper to taste

Sauté onion or shallot and apple with olive oil. Once onion is translucent, sprinkle in curry powder. Sauté one minute. Add roasted squash, pumpkin, carrots and celery. Add broth (start with one quart). Bring to boil then simmer for 20 minutes or until carrots are tender.

Blend until smooth. (Add grated ginger to soup before blending). Add more broth, salt and pepper to taste. Top with roasted pumpkin seeds.

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Photos, video courtesy Autumn Johnson/ Patch