Roasted Butternut Squash Soup With Mchale's Catering

Roasted Butternut Squash Soup


  • A 2-3lb butternut squash.
  • 1 medium onion.
  • 4 cloves garlic.
  • 4 tablespoons olive oil.
  • 1 tablespoon kosher salt.
  • 6-8 grinds of black pepper.
  • 2 tablespoon Chinese 5 spice.
  • 1 Moerlein OTR beer.
  • 1 quart chicken stock.
  • 1 pint heavy cream.
  • 1-6 ounce tub Greek Yogurt


  1. Preheat oven to 350°.
  2. Split squash lengthwise and remove seeds.
  3. Season cut side with olive oil salt and pepper.
  4. Cut onion into quarters, peel and remove stem.
  5. Peel garlic, season onion and garlic with oil, salt and pepper.
  6. Lay all (squash, onion and garlic) on foil lined cookie sheet in a single layer and roast for 45 minutes to 1 hour or until all are easily pierced with a small knife.
  7. Let squash cool and peel away skin.
  8. Heat a 5 quart Dutch oven over medium heat.
  9. Add 2 tablespoons of olive oil and place squash, onion and garlic in pot.
  10. Add Chinese 5 spice and sauté for 3-5 minutes.
  11. Add beer and let simmer 6-8 minutes.
  12. Add stock and cream.
  13. Simmer an additional 10 minutes, then puree with an electric hand blender or in batches in a blender or food processor.
  14. Adjust consistency with stock or water and check seasoning.
Serving suggestions;
Top with Greek Yogurt, grilled shrimp, lump crabmeat, spicy croutons or just a touch of sour cream.