Wednesday, October 15, 2014

Roasted Butternut Squash Soup


I am sharing with you today a treasure of a recipe. Who doesn’t love a good butternut squash soup?  Especially in October. My fabulous friend Kristi gave me this recipe years ago and I have made it more times than I can count.  It’s been tweaked a bit here and there but it really can’t be improved on.  Despite trying other twists like my Butternut Apple soup recipe, this one is still my favorite (and my husband and daughter’s favorite too). A batch will make enough for my family of four with leftovers to freeze for another meal or lunches. Kristi and I were just talking this week about how we both love this original version best….If you need us we will be stalking the produce aisle for more butternut squash...

Roasted Butternut Squash Soup
2 large Butternut Squash
2 tbsp Olive Oil
1 small Yellow Onion, chopped
1 Cloves Garlic, chopped
1/4 of a Jalapeño, diced (optional)
1-2 Cinnamon Sticks
2-3 tbsp fresh Thyme
1/4 tsp Nutmeg
1/4 tsp Garam Masala (optional)
1 tsp Salt
4 cups Low Sodium Vegetable Stock or Chicken Stock

Preheat the oven to 400 degrees (f). Cut squash lengthwise and scoop out seeds and pulp. Lightly grease a baking sheet (or two) with olive oil. Place the squash, cut side down, on the baking sheet and bake 30-40 minutes. Remove the squash from the oven and allow to cool.
Sauté the chopped onion in olive oil for a few minutes until translucent in a stockpot. Add the garlic, jalapeño, cinnamon stick(s), thyme, spices and salt. Allow to cook for a few more minutes until the garlic is fragrant (about 3 or 4 minutes). Add the stock, stir and cover. Simmer gently (on medium heat) for 10min or so, or until you can smell the cinnamon, or you have finished scooping out the squash. Whichever comes first!
By now the squash should be cool enough to handle. Scoop them out being careful not to get any of the skins. I find an ice cream scoop works best for this. Also if some of it seems undercooked, don’t worry, it will cook for a little longer in the stockpot.
Add the squash to the pot. Stir, cover and allow to simmer for 10-15 minutes on low. Scoop small batches into a blender and whizz until smooth. Transfer into a large bowl or second pot until all the soup is pureed. Rinse the stockpot before transferring the blended soup back in. You’re now ready to serve! It’s pretty thick at this point, but that makes it easier for freezing. Feel free to add additional water, or stock to thin it out. Serve with plain Greek yogurt and chives if desired.  (ps. Farmer's Market Biscuits go great with this soup)

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