*First, you want to preheat your oven to 400, carefully cut your squash into quarters, seed it, dot it with butter, sprinkle a little bit of brown sugar on top, then bake for about 45 minutes or until its soft. OMG yum. And if you're lucky, you'll have some leftover for another use. Be sure to discard the skin before adding to the soup.*
- 2 tablespoons extra-virgin olive oil
- 1/2 cup (1/4-inch) diced onion
- 1/4 cup (1/4-inch) diced celery
- 1 cinnamon stick
- Sea salt, preferably gray salt
- Freshly ground black pepper
- About 4 cups reduced sodium chicken stock or vegetable broth
- 1/2 teaspoon ground toasted coriander, optional
- 1 1/2 cups roasted butternut squash (see above)
- 1/2 cup half-and-half, optional--but I recommend it!
Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
Add the stock/broth and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick. Mash the squash inside the pan, or if you want you can put it in a blender. I didn't. I like a chunkier soup.
Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Serves 4-6.
Now I'm dying to try Cowgirl Yoga's Curried Pumpkin Soup! It sounds delicious and I have all the ingredients on hand. I've been slowly dropping subtle (and not so subtle) hints to my husband that I really want to go to a retreat next summer in Big Sky, Montana! It sounds so amazing!!! Keeping my fingers crossed!