Saturday, November 6, 2010

Butternut Squash Soup

This butternut squash soup is a delicious treat to serve on a cold day. It is super easy, quick and a great way to use squash.

1 ½ lbs pumpkin, peeled and cut into chunks
2 tablespoons olive oil
1 large onion, chopped
2 teaspoons ground cumin
1 medium carrot, chopped
1 celery stalk, chopped
2 ½ cups hot water
2 cubes vegetable bouillon (organic gourmet)
sour cream

1. Preheat the oven to 350F (180C). Put the pumpkin on a greased pan and lightly brush with olive oil and sprinkle with salt. Bake for 30 minutes, or until softened and slightly browned around the edges.

2. Dissolve two cubes of vegetable bouillon in 2½ cup of hot water. Set aside.

3. Heat the oil in a large saucepan. Cook the onions and cumin for two minutes, add the carrot and celery and cook for three minutes more, stirring frequently. Add the roasted pumpkin, and two cubes of vegetable bouillon dissolved in hot water. Bring to a boil, then reduce the heat and simmer for 15 minutes.

4. Allow to cool a little then puree in a blender or food processor. Return the soup to the pan and gently reheat over very low heat.

5. Top with sour cream and garnish with parsely before serving, if desired.

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