1 – medium sized butternut squash, peeled & cubed OR
4 – cups cubed butternut squash
2 – tablespoons vegetable oil
½ – teaspoon mixed Italian seasoning
¼ – teaspoon ground chipotle chili powder
1 – tablespoon unsalted butter
1 – tablespoon vegetable oil
1 – medium yellow onion, peeled and chopped
3 – garlic cloves, smashed
2 – ribs celery, chopped
2 – medium carrots, peeled and chopped
6 – cups chicken stock
Preheat the oven to Convection or Convection Roast 350°
Toss the squash with the oil and spices and spread onto a rimmed baking sheet roast in the oven for 25-30 minutes or until the edges of the squash begin to brown and the cubes are fork tender. Meanwhile, prepare the soup base.
Heat a medium sized deep saucepan over moderate heat, add the oil and butter and increase the heat to medium high, saute the onions for 3-4 minutes, stir in the garlic and cook for another 2 minutes. Add the celery and carrots and cook for another 5-6 minutes or until the vegetables begin to brown on the edges.
Add the chicken stock, bring to a boil and simmer for 30-40 minutes. Remove from the stove, stir in the roasted butternut squash and puree in the pan with an immersion blender.
A little cream or half & half can be stirred in if you prefer a creamy soup.
