How To Make Roasted Butternut Squash Soup…
2 Butternut Squash – roasted
2 Onions – chopped
3 Stalks Celery – chopped
2 tbsp Cumin
1 tbsp Cinnamon
1 tbsp Curry paste (eg Madras Curry)
4-5 Bay leaves
2-3 Sage leaves
Salt & Pepper to taste
1 cup fresh Parsley – chopped
1 cup Sour Cream
In a baking pan, roast butternut squash that has been cut in half, cleaned and drizzled with a teaspoon of oil on each half.
Bake at 350 degrees for 45 minutes
Once done – scoop out flesh
In a stock pot, saute Onions, Celery, 4 bay leaves in 3 tbsp Oil for about 10 minutes until carmelization starts.
Add squash, all spices and cover with water about 12 cups
Simmer on low for 30 minutes
Remove from heat, remove bay leaves and discard
With an immersion blender, blend soup until smooth.
In a bowl, add sour cream and temper the sour cream with 1 ladle of soup, this avoids the sour cream to curdle.
Once the soup and sour cream are combined. Pour sour cream mixture into soup, stir and taste for seasoning and adjust with salt
Add the fresh chopped parsley and serve.