Roasted Butternut Squash Soup

Yield: 100 servings

  • 1 cup olive oil
  • 25 pounds butternut squash, peeled, halved and deseeded
  • 2 pounds leeks, white part only, chopped
  • 1 cup ginger root, peeled and minced
  • 4 ounces salted butter
  • 12 Granny Smith apples, peeled and chopped
  • 1 cup brown sugar
  • 2 tablespoons vanilla
  • 5 gallons vegetable stock
  • 3 46-ounce cans apple juice
  • 4 ounces fresh sage, chopped

Brush sheet pans with olive oil. Place halved squashes on sheet pans. Roast in a 400 oven for 30 to 45 minutes or until squash is soft. In a soup pot, melt butter and sauté leeks until they are soft. Add ginger, apples, sugar and vanilla. Stir until all ingredients are blended. Add vegetable stock, apple juice, butternut squash and salt. Bring to a boil. Puree soup and return to a simmer. Right before serving, add chopped sage.

Nutrition Information

Serving Size: 1/100 of recipe

 Nutrition Facts - Butternut Soup

% Percent Daily Values are based on a 2,000 calorie diet

Source: Harvard University Dining Services

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