¼teaspoonpepper(use a little more if you like pepper)
1cuponion, diced small
½cupcelery, diced small
½cupcarrots, diced small
2cinnamon sticks
1teaspoonground coriander seed
64ounceschicken or vegetable broth
Instructions
Heat oven to 375 degrees F.
Heat butter in an ovenproof saute pan. Add the diced squash, salt, and pepper, and cook until hot. Place the pan in the oven and cook for another 15-20 minutes, until very soft, then mash with the back of a spoon and set aside.
While the squash is roasting, heat a few tablespoons of the chicken broth in a large saucepan over medium heat. Add the onion, celery, carrot, cinnamon sticks, and coriander. Saute until soft, about 10 minutes.
1 cup onion, diced small, ½ cup celery, diced small, ½ cup carrots, diced small, 2 cinnamon sticks, 64 ounces chicken or vegetable broth, 1 teaspoon ground coriander seed
Add the rest of the broth and bring to a boil. Add the mashed squash and stir to combine. Bring back to a boil and simmer for abut 12 minutes.
Fish out and discard the cinnamon sticks.
Puree the soup using a blender or immersion blender. Season with additional salt and pepper if desired.
Video
Notes
Use frozen butternut squash - it's super convenient.
No need to peel the carrots, just wash thoroughly. Or better yet, buy baby carrots which are already pre-washed and pre-peeled.
Use a food processor to dice the veggies to save time.
Substitute vegetable for chicken stock for a vegan soup.
Add a can of coconut milk to make it even more creamy and luscious. Adjust the seasonings accordingly.
When serving you can stir in some cream or coconut milk for a pretty swirl. Garnish with roasted pepitas, smoked paprika, and freshly ground black pepper.
Add a one inch nub of ginger to the skillet with the squash and roast it in the oven with the vegetables. OR use a ¼ teaspoon of powdered ginger and add it along with the other spices.