All this blogging about things we love about Fall had me craving one of my favorite home-made soups: Roasted Butternut Squash. (I know I said I was going to make pumpkin soup, but I had squash on the shelf so I chose it instead.) If you have never tried this dish, don't turn up your nose thinking it would be too sweet because of the nature of this squash. No. It's super savory and a little spicy and ultra healthy. I cannot think of anything more comforting than a bowl of hot soup on a chilly fall evening.
My husband, Charlie and I are foodies to the 199th degree. Not only do we cook every night for ourselves, once per week on Wednesdays, we cook the Fellowship meal for a large church in our area. Typically, it's a crowd of 100-150 people. We've done this now for five years, which has allowed us to spin off into our own little catering business.
All this is to say that I'll be sharing recipes here from time to time (or maybe often, who knows!). I am usually not home until 5:30 each day, so the things we make at home are quick and easy but healthy recipes! I am hopeful these will appeal to you ladies raising families!
I adore soup but find that the stuff you get in cans has WAAAAAY too much sodium, fat, sugar and preservatives, so we most often opt for making our own and so I give you now, our version of Roasted Butternut Squash Soup:
|Meanwhile in a dutch oven, saute half of a large onion until translucent and then add 32 oz of veggie or chicken stock. Let simmer while waiting for the veggies to be ready.|
|Once the veggies are ready, put them in the pot with about 16 oz more stock. I used chicken with the veggie stock.|
|For a little extra yummy factor, I added half a cup of cream. This is OPTIONAL. Season with more pepper and garlic and here I add a generous squeeze of sriracha and also some smoky paprika.|
|Using an immersion blender OR a regular blender OR a food processor, puree the soup until smooth. If the soup is too thick, just add more stock.|
1 largish butternut squash peeled and cut into chunks
4-5 medium carrots peeled and cut into chunks
1 medium onion chopped
(1) 32oz box of vegetable stock
(1) 15 oz can of chicken stock
¾ c. cream (you can sub Half & Half or leave it out if you don’t do dairy)
3-4 TBSP olive oil
1 TBSP Smoked Paprika
1 TBSP cumin
1 TBSP hot sauce (optional) We like Sriracha.
S & P to taste
Preheat oven to 400
Assemble carrots and squash on a sheet tray, drizzle with olive oil, S&P
Roast 30-40 minutes or until you see they are browning just a bit.
Meanwhile saute your onions until translucent in a Dutch oven (I use 1-2 TBSP real butter but you can do it in olive oil too) Remember to salt & pepper your onions.
Add stocks and seasonings to onions. Simmer on low while waiting for veggies to roast.
Add Roasted vegetables to the pot
Add cream & stir.
Lastly, puree the soup using an immersion blender. (If you don’t have an immersion blender, puree using a blender or your food processor.
We like to serve this topped with sour cream, chives, bacon, hot sauce, even shavings of Parmesan cheese; whatever you really like will work, even garlic croutons!
PS--I tried to post the photo of the Squash when it came out of the oven but stupid, inferior Blogger wouldn't let me post it where I want it, so just picture it, okay?