Flagship Cruises’ Roasted Butternut Squash Soup

Roasted butternut squash soup

(serves eight)


2 pounds butternut squash (cubes)

4 Tablespoons olive oil

1 Tablespoon cinnamon (ground)

1 teaspoon nutmeg (ground)

1 medium yellow onion, diced

1 ½ ribs celery, diced

¼ cup spiced rum

4 cups chicken stock

2 each cinnamon sticks

2 each star anis

2 each bay leaves

2 Tablespoons maple syrup

¼ t cayenne pepper

Salt and pepper to taste


Coat squash in 2 table spoons of olive oil, the ground cinnamon, and nutmeg. Spread the mixture out on a baking sheet. Bake at 300° for 45 minutes to an hour (cooking times will vary) or until the squash is soft and nicely browned. In a sauce pot over medium high heat, add the remaining olive oil, onion and celery and cook until the vegetables are tender. Deglaze the pot with the rum and allow the alcohol to burn off and reduce by half. Add the roasted squash, chicken stock, cinnamon sticks, anis and bay leaves. Bring the soup to a boil, reduce to a simmer and allow to simmer for 30-45 minutes. Remove the cinnamon sticks, anis and bay leaves (tip: wrap these items in cheese cloth and they will be easier to remove later). Add maple syrup and cayenne then blend with an immersion blender until smooth and season with salt and pepper to taste. Serve by topping with the green apple bacon relish.

Green apple bacon relish

4ea slices cooked bacon, chopped

1ea Granny Smith apple, ¼” dice

2t rice wine vinegar

2t honey

¼ t cayenne pepper

Pinch salt


Combine above ingredients allowing to meld for at least ten minutes.