Roasted butternut squash soup

Unfortunately, there were no butternuts emerging from the garden during this growing season. With all the garden items, I just didn’t make room this year. However, this squash is plentiful and easy to grow. Thankfully, I have access to the farmers markets and a decent selection at the local grocery as well.  This recipe is easy enough to throw together, from scratch, even after work and the results speak for themselves. This easy soup is tasty, healthy, and inexpensive.

You want to end up with about 4 lbs of butternut squash flesh, so be sure to come up with a couple of smaller butternuts or one large one.

Serve with a nice chunk of crusty french bread.

 


Roasted butternut squash soup

By Published:

  • Yield: 6 Servings
  • Cook:

Unfortunately, there were no butternuts emerging from the garden during this growing season. With all the garden items, I just didn't …

Ingredients

Instructions

  1. Heat oven to 400 degrees. Slice your butternut in half lengthwise and scrape out the seeds. Place face up on a roasting pan. Drizzle a little olive oil, smear it around, then add salt & pepper to coat generously.
  2. Roast the butternut in the oven for about one hour until fork tender. Let cool.
  3. Add the onion, apple, sage, and thyme to your pot and sauté with a little olive oil until onions are becoming translucent; about 10 minutes. Add salt and pepper to your onion mixture. Remove from heat.
  4. Turn the butternut face down so the skin side is up. If roasted long enough, you should be able to scrape the skin off with a spoon. Alternatively, you can scoop out the flesh with a spoon, but it is easier to scrape the skin off and you'll retain more squash.
  5. Add the chicken stock and butternut to your onion mixture. Bring to a boil, then let simmer for about 20 minutes.
  6. Use an immersion blender (or transfer out to a stand blender) to puree the soup. Add the cream and salt and pepper to taste. Serve in deep bowls. Garnish with parsley.

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