Roasted Butternut Squash Soup

1. 1

   Combine squash, leeks, orange juice, brown sugar and cinnamon stick in a cake pan.

2. 2

   Stir together and cover with foil.

3. 3

   Roast in the oven at 450 degrees for 35-45 minutes in a standard oven.

4. 4

   Make roux using the butter and flour.

5. 5

   Brown until sandy in color.

6. 6

   Add chicken broth about 1/2 cup at a time, whisking to avoid lumps.

7. 7

   When squash mixture is finished roasting, remove cinnamon stick and add to chicken broth mixture.

8. 8

   Simmer over medium heat for 1 hour or until squash is falling apart.

9. 9

   Blend with an immersion blender.

10. 10

    Strain soup by pressing through a sieve.

11. 11

    (Can be made a day prior to this point.

12. 12

    ).

13. 13

    Bring strained soup to medium heat.

14. 14

    Temper cream with 1/2-3/4 cup of soup.

15. 15

    Stirring to bring temperature up so it won't curdle, then stir into soup.

16. 16

    Simmer over medium low to bring to temperature and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.