-
1
Preheat oven to 425.
-
2
Cut butternut squash length-wise so it's cut evenly in half.
-
3
Remove seeds using a spoon or your fingers.
-
4
Poke holes in meat side of squash.
-
5
Salt and pepper the meat side liberally.
-
6
Drizzle half the olive oil over the squash
-
7
Place squash on a tray and roast meat side up for 1 hour.
-
8
While the squash is in oven, preheat a large pot to medium-high heat.
-
9
Add remaining olive oil to pot
-
10
Julienne onion.
-
11
Size doesn't matter.
-
12
Add to the pot and stir.
-
13
Cut celery and carrot.
-
14
Again size doesn't matter.
-
15
Add salt and pepper and the bundle of tied up thyme.
-
16
Chop rosemary.
-
17
Again size doesn't matter.
-
18
But the smaller the better.
-
19
And add to pot
-
20
Grate the nutmeg into a small dish and add to vegetables.
-
21
Saute the vegetables (mirepoix) for roughly 5 minutes until some color develops.
-
22
Add water and let simmer on med heat for about 45 min or so.
-
23
When the squash is done roasting let it rest for 10-15 min.
-
24
By then the stock should be about ready.
-
25
Turn it off.
-
26
The skin of the squash should peel off easily.
-
27
Skin it and add to a blender.
-
28
You might need to do half the squash depending on the size of the blender.
-
29
If you only do half the squash only add half the stock with all the vegetables (take the thyme binder out before blending)
-
30
BE CAREFUL WHEN BLENDING!!!
-
31
Blending hot ingredients may cause the soup to splatter out of the blender!!!
-
32
Blend on slowest speed first then increase.
-
33
On a last note I don't like to waste anything.
-
34
Meaning those seeds that came from the squash are quite yummy.
-
35
You can use them in the soup.
-
36
Roast them at 300F until they get a little color or you can start to smell them while roasting.
