Roasted Butternut Squash Soup

2 1/2 pounds Butternut squash -- peeled and chopped into 2" cubes
2 pounds yams -- peeled and chopped in 2" cubes
1/2 teaspoon kosher salt
1 pinch white pepper
4 Tablespoons canola oil -- divided
1 small yellow onion -- diced
2 each leeks -- white part only, diced
2teaspoons ginger -- fresh, grated
1 teaspoon cumin
1/2 cup sherry
1/4 teaspoon nutmeg
2 cups apple cider
6 cups vegetable broth
3 tablespoons brown sugar
2/3 cup heavy cream
To taste salt and pepper


Preheat oven to 375 degrees

Toss the peeled butternut and yams with 2 tablespoons of canola oil and the first listed salt and white pepper. Place on a sheet pan and roast in oven till tender 30-45 minutes

Heat remaining 2 tablespoons of oil and sweat the onion and leeks until soft. Add the ginger and cumin and stir one minute. Add the butternut and yam mix, sherry, nutmeg and cider and reduce by half.

Add the veg broth, brown sugar and salt and pepper to taste and simmer for 30 minutes or until the vegetables are tender

Puree soup in blender or with a hand held stick blender then return to pot over medium heat. Whisk in heavy cream and taste to adjust seasonings.

Nutrition Information Per Serving:
Calories: 502
Total Fat: 18g
Cholesterol: 29mg
Sodium: 1368mg
Total Carbs: 81g
Dietary Fiber: 10g
Protein: 8g

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