Caramelized Butternut Squash Soup Recipe 445

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CARAMELIZED BUTTERNUT SQUASH



Caramelized Butternut Squash image

Brown sugar enhances the natural sweetness in Ina Garten's Caramelized Butternut Squash recipe, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 5

2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

CARAMELIZED BUTTERNUT SQUASH SOUP RECIPE - (4.4/5)



Caramelized Butternut Squash Soup Recipe - (4.4/5) image

Provided by á-1244

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
3 pounds butternut squash, peeled and cubed
1 large onion, sliced
3 tablespoons butter
1 tablespoon sea salt
1 teaspoon freshly-cracked white pepper
4 cups chicken broth, or more as needed
1/4 cup honey
1/2 cup heavy whipping cream
1 pinch ground nutmeg, or more to taste
Salt to taste
Ground white pepper to taste

Steps:

  • Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes. Pour chicken broth and honey over the mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the squash is tender, about 5 minutes. Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cream, nutmeg, salt, and ground white pepper into the soup to serve.

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