Amaretto-Kissed Butternut Squash Soup
If you are looking for a unique amaretto recipe, this Amaretto-Kissed Butternut Squash Soup is the perfect sweet and savory dish for a cold day.
Ingredients
- 1 medium-size butternut squash peeled, seeded, cut into 1-inch cubes
- 4 carrots cut into 1-inch pieces
- 1 large yellow onion chopped
- 3 tbsp olive oil divided
- 3 garlic cloves minced
- 1/3 cup Amaretto
- 1/2 tsp dried thyme
- 4 cups low-sodium chicken stock
- 1/2 cup heavy cream or half & half
- Salt and pepper to taste
- Toasted pepitas for serving
- Crusty bread for serving
Instructions
- Preheat oven to 450 degrees.
- Toss squash, carrots and onion with 2 tablespoons of olive oil. Spread evenly on one or two baking sheets.
- Roast 25 minutes until squash and carrots are softened and lightly browned, tossing once halfway through. Remove baking sheets from oven and set aside.
- After about 15 minutes of roasting, heat remaining olive oil in a 6-quart or larger pot over medium heat. Add garlic and thyme, and saute 30 seconds to release flavors, then carefully pour in the Amaretto. Bring to a boil, then simmer a few minutes until Amaretto is reduced by about half.
- Stir in stock; cover and bring to a slow simmer.
- Stir in roasted veggies. Re-cover and return to a simmer. Reduce heat to low and simmer for 10-15 minutes or until squash and carrots are very soft.
- Use an immersion blender (or transfer the soup to a regular blender) to puree the soup until there are no lumps remaining.
- Remove from heat and stir in heavy cream. Season with salt and pepper, to taste.
- Serve topped with pepitas and alongside some crusty bread for dipping!