Feb 17

Feb 17 Roasted Butternut Squash Soup

Roast. Saute. Simmer. Blend.

Easy as... soup! I’ve made this roasted butternut squash soup almost every week this year - it is so simple, warming and tasty. Also, someone keeps requesting it in my house.

The recipe can be used as the basis for other kinds of soup - I've thrown together a little asparagus soup, cauliflower and even zucchini. Just remember to roast, saute, simmer and then blend.

This will serve 4, but you can double it and enjoy leftovers for the next few days. It even freezes well!

Ingredients:

2lbs of chopped butternut squash (you can purchase this pre-packaged if you want to skip the squash surgery)
1 large shallot, chopped
1 carrot, chopped (the real kind, not baby carrots)
4 or 5 cups chicken stock (homemade or store bought low-sodium)
1 TBS butter
1 TBS olive oil + generous amount for roasting
1 bay leaf
salt and pepper to taste

Recipe:

1) Preheat the oven to 425°.

2) Roast 2lbs of chopped butternut squash together with one chopped carrot, generously coated in olive oil, for 45mins. Turn at least once, halfway. Do not crowd the vegetables on your tray or else they will steam instead of roast and you'll miss out on the beautiful roasted flavor. Go for two separate trays if needed. I'd also suggest lining your tray with parchment paper or a silpat non-stick mat.

3) Once you remove the roasted veggies from the oven, sauté chopped shallot in a mix of butter and olive oil over medium heat in a stock pot. Once softened (not yet browned) add the roasted butternut squash and carrot.

4) Cover with 4 or 5 cups of chicken stock, depending on how thick you like your soup and add a bay leaf.

5) Stir and simmer for 20mins.

6) Remove bay leaf and then blend with an immersion blender or cool slightly and blend in a traditional blender.

7) Spoon the soup into bowls and top with olive oil, salt and pepper.

8) Let me know if you try my roasted butternut squash soup!