It's soup season! If you love the 1770 House as much as we do, you simply must make this delicious roasted butternut squash soup recipe from the historic restaurant's chef, Michael Rozzi. Serving four, this soup is creamy, filling and healthy, making it the perfect choice for your family this fall and winter. Enjoy!
• 1 large butternut squash, about 3 pounds, split lengthwise and seeded
• 2 Tbsp. olive oil
• 1 large sweet white onion, diced
• 1 bay leaf
• Salt to taste
• 2 oz. maple syrup
• ? tsp. nutmeg
• ? tsp. cinnamon
• ? tsp. allspice
• 3-4 cups almond, oat or coconut milk
• For garnish: 4 Tbsp. creme fraiche, a few sprigs of thyme leaf, salt
1. Preheat oven to 400F.
2. Using a little oil, rub the squash and roast face down on a baking sheet until completely tender, about 30 to 40 minutes. Set aside.
3. Heat 1 tablespoon of oil in a large pot and gently cook the onion until soft. Once soft and translucent, add the bay leaf, spices, maple syrup and most of your chosen milk. Reserve a little milk to adjust consistency later.
4. In a blender, carefully mix squash (skin removed) and warm broth in small increments. Blend in batches until smooth.
5. Pour all batches into a separate pot. Simmer. Adjust consistency and flavor at this time.
6. Ladle into warm bowls. Garnish with a spoon of creme fraiche, fresh thyme leaf and sea salt.
Photography by: ROBYN LEA
