This soup is definitely my absolute favorite! Butternut squash soup! It is fall and it is squash season!!! A hot bowl of soup with some toasted bread in a chilly night, what can be better than that?
Ingredients
2 Butternut Squash, Cut into Cubes
3 Tbsp Olive Oil
Salt and black pepper to taste
1 Cup Chopped Shallots
2 Tbsp Fresh Thyme, Minced (can also use dried)
1 Bay Leaf
Pinch cayenne pepper
1/2 Cup Dry Marsala
6 Cups Chicken Broth
3/4 Cup Half and Half
1 Tbsp Sherry Vinegar
2 Tbsp Butter
1. Preheat the oven to 425F.
2. Toss the squash with olive oil, salt and pepper.
3. Spread the squash in a single layer and roast until tender, around 25-35 minutes.
4. Heat the butter in a large pot, add the shallots, thyme, bay leaf, cayenne and some salt, cook until soften.
5. Add the Marsala and cook until the liquid starts to reduce.
6. Add the squash, stir for a few minutes.
7. Add the chicken broth, bring to a summer, let it boil for 10-15 minutes.
8. Using a blender, puree the mixture in batches.
9. Return the puree to the pot, add the half and half and sherry vinegar.
10. Mix well and let it boil.
11. Taste and season accordingly.
12. Serve with toasted ciabatta/baguette.