Thanksgiving Starter: Fall Roasted Butternut Squash Soup

By Autumn Johnson (Patch Staff)

Professional Chef Michele Wieser aka Chef Shell the Dinner Belle demonstrates for Patch readers how to make this festive recipe that is simple, delicious and hearty. Whether you are hosting Thanksgiving dinner or have hungry houseguests for the holidays, Chef Michele has got you covered. The soup is also a healthy option as a Thanksgiving starter.

Butternut squash is a great source of fiber, vitamin A, vitamin C, vitamin E, magnesium and potassium.

Ingredients

• 1 of butternut squash cubed (if omitting pumpkin purée use 3 pounds of squash)
• 1 minced onion or shallot
• 2 cloves of minced garlic
• 1 peeled and cubed apple
• 1 tbsp. olive oil
• 1 tsp. fresh ginger
• 2 tsp. curry powder
• 1 to 2 quarts chicken broth to taste
• 1 pound pumpkin purée
• ½ cup carrot (optional)
• ½ cup celery (optional)
• Salt and pepper to taste

Sprinkle squash with olive oil and salt and pepper and roast on a cookie sheet at 400 degrees for 20 minutes.

Chef Michele is a certified personal chef and a mother. Her clients include professional athletes and sports trainers. Wieser focuses on healthful cooking for her athletes and says that cooking concept can be applied to families as well.

Follow Chef Michele’s ‘Ask a Chef’ feature and past videos on Patch. Follow Chef Michele on Facebook

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Photos, video courtesy Autumn Johnson/ Patch