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Ingredients

  • 1 pkg Butternut Squash Pre-cut, pre-peeled and pre-cleaned
  • 1 tsp Wegmans Tuscan Seasoning Shaker
  • 1 32 oz Vegetable Stock You may not need all of this!
  • 1 Half Pint Heavy Cream You may not need all of this!
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 pinch Ground Cinnamon
  • Pumpkin Seeds for garnish
  • Dried Cranberries for garnish
  • Parmesan Cheese for garnish

Instructions

  1. Preheat oven to 350.  In a large bowl, mix together olive oil and Tuscan Seasoning.  Add Butternut Squash and toss to coat.

  2. Spread Butternut Squash evenly onto a roasting pan and roast for 35-40 minutes, turning once half way through.

  3. Add the Butternut Squash and about 1/2-3/4 of the vegetable stock to a large pot and bring to a boil, then reduce to a simmer for about 5 minutes until the squash is completely soft.

  4. Add the pinch of cinnamon, salt and pepper.  Then, with an immersion blender, (or add the mixture to a regular blender) blend the squash and vegetable stock until creamy.  Add about 1/4 cup of the heavy cream and check the texture. Depending on how thick or thin you would like your soup, you may want to add more stock and blend again.  I also added a bit more heavy cream to make my soup creamier.  Be sure to add a little of the hot soup to your cream first so that it does not curdle from the heat of the soup.

  5. When you've achieved your desired texture, serve in a bowl, garnished with a sprinkle of parmesan cheese, pumpkin seeds and dried cranberries.