A Family That Eats Together: Roasted Butternut Squash Soup

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Here's Nicole's meal plan for this week.

A perfect first course or main dish, this soup is the essence of fall. The roasted butternut squash is sweet with a delicate roasted taste. Serve this easy to make soup for any dinner or as a side for a holiday feast.

Servings: 8–10
Prep time: 20 minutes
Cooking time: 1 1/2 hours

Ingredients

for the roasted squash

• 1 large butternut squash, peeled, de-seeded, sliced in half – lengthways
• extra virgin olive oil
• salt
• pepper

for the soup

• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 3 celery stalks, peeled and chopped
• 4 cups chicken stock
• 1/2 cup half and half

Directions

1. Preheat oven to 400ºF. Drizzle the olive oil over the squash and season with salt and pepper to your taste. Place the squash cut-side up on a tinfoil lined baking sheet and roast for 45 minutes or until they are fork tender. Peal the skin off and reserve the flesh for the soup.
2. Heat oil in a large pot. Add onion, celery and carrot. Sauté until soft but not brown—approximately 8–10 minutes. Add stock and the squash and simmer for 30 minutes.
3. Using a hand blender, puree the soup until it is smooth. Stir in the half and half.
4. Serve immediately.