Friday, February 21, 2014

Roasted Butternut Squash Soup

 

You know those kinds of winter days where you want to just sip away on a bowl of steamy hot soup? We often have those days and I always love a new soup recipe. Before last fall, I had never done anything with a butternut squash, but we were feeling adventurous and bought one anyway. We found this recipe and it was better than I could have imagined. I never thought of myself as a huge fan of squash, but this is one of those soups that warm you from the inside out, is incredibly easy, and also healthy. I could eat an entire batch in a day, one yummy mug at a time.
The Ingredients
One large butternut squash
1 Large yellow onion, chopped
2 cloves garlic, minced
Drizzle of olive oil
 
Sea Salt and ground black pepper to taste
 
4 Cups chicken or vegetable broth (I used chicken)
Nutmeg
 
Directions: For me, the hardest part of this recipe is getting from this
 
 
To This
 
 
Using a sharp knife, I first cut it half to make it easier to work with, sliced off each end, then cut off the peeling. It is incredibly difficult to get through it. If there's an easier way, someone please tell. I didn't show pictures of this process because, well, it wasn't pretty. After this, the rest of the recipe is super, super easy.
 
Cut the squash into about 1 inch pieces. They don't have to be perfect because you're going to blend them later. Place them on a foil lined cookie sheet.
 

Dice the onion and garlic and stir it in with the squash. Drizzle olive oil over the veggies, and toss with your hands to make sure everything is covered. Sprinkle with sea salt and ground pepper.
 

 
Bake in the oven at 400 degrees for between 30-45 minutes, until squash begins to brown. Stir it around every 15 minutes or so. They should be soft and carmelized when they come out. Mmmmm!
 
 
Stir the veggies from the pan into a pot and stir in the chicken broth. Those black things are some onions that got a little crispy. I just took them out with a slotted spoon.
 
 
 
Cook over medium heat until heated through. Now, let me introduce you to my little friend, the immersion blender. If you don't have one, I highly, highly recommend you get one. I use this thing almost every time I make soup to help thicken it up, for sauces, pesto, smoothies, etc. It makes the job so easy. If you don't have one for this recipe, then just transfer portions to a blender or food processor to smooth it all out. 

 

 
 
 The end result, is a thick, creamy soup with amazing texture. Pour yourself a big bowl, or if you're like me, just put it in a mug so you can drink it. Don't be afraid of the butternut squash. Embrace it! Try it! I bet you'll like it.
 


 

 

 

 

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