Makes 6 servings
- 4 Tbsp. unsalted butter
- 1 medium onion, peeled and diced
- 1 rib of celery, diced
- 1 large or 2 medium winter squash, roasted (see notes below)
- 1/2 cup all purpose flour
- 3 cups cold chicken broth
- 1 cup cream
- Salt and pepper, to taste
- Cayenne pepper. to taste
- 1 to 2 Tbsp. local honey
- Chopped parsley or chives (for serving)
- Heat butter in large soup pot over medium heat. Add onion and celery and cook until tender, about 5 minutes. Add roasted squash and flour. Stir to combine.
- Add broth. Bring to a boil. Then reduce to a simmer. Cook for 20 minutes.
- Puree the mixture with an immersion blender or pour soup into stand-up blender, in batches, until all is evenly pureed. Return soup to pot.
- Add cream, salt, pepper, cayenne pepper, and honey. Simmer until soup reaches desired consistency. Taste and adjust seasonings if needed. Garnish with chopped parsley or chives.
- Use your favorite variety of winter squash, such as acorn, butternut, turban, or pumpkin. To roast squash: Heat oven to 350F. Cut squash in half or pumpkin into slices. Place cut side down on sheet pan. Roast for 45 minutes to 1 hour or until tender. Let squash cool. Scoop out flesh with a large spoon or ice cream scoop.
- Optional: garnish with a dollop of creme fraiche or sour cream.
- Optional: garnish with candied pecans.
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