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Roasted Butternut Squash Soup


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Butternut squash is my favorite winter squash. It is so versatile and fun to experiment with. While I like adding them to dishes such as enchiladas, a good butternut squash soup is a lovely comfort food when the weather turns and brings a nippy fall chill to the air. 

When working with butternut squash, don't toss the seeds. They are edible and make a tasty snack when roasted! 

Roasted Butternut Squash Soup

  • 2 Butternut squash
  • 2 tablespoons olive oil
  • 1/2 pint heavy whipping cream
  • 1 quart veggie or chicken stock
  • 1 medium yellow onion
  • 1 tablespoon garlic (minced)
  • 2 teaspoons sea salt
  • 1 teaspoon nutmeg
  • 1 teaspoon cayenne pepper 

Cut squash in half, lengthwise, and remove seeds.

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Use one of the tablespoons of olive oil and slather it on the cut sides. Place on a roasting pan with sliced sides down and pop in the oven for 30-45 minutes (depending on the size of the squash). When tender, remove from the oven and set aside until cooled enough to handle. Use a spoon to scoop from the shell, or just peel off the skin if soft enough.

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Heat a Dutch oven and throw in the other tablespoon of olive oil and the onion. Cook until onions are tender and start to become translucent.

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Add garlic and cook another minute, stirring frequently. Remove from heat and add squash, along with all other ingredients. Use an immersion hand blender (or put into a regular blender) to smooth ingredients. 

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Return to heat and simmer on medium low for 20-30 minutes, stirring occassionally to prevent from sticking to the bottom. 

Serve and enjoy! 

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