web analytics

::savory soup:: Roasted Butternut Squash

I like to think that the weather has officially changed. The few 90+ degree days we had last week have passed, and it hasn’t stopped raining in a few days. Oddly enough, except for the horrible drivers it seems to bring out, this is one of my favorite things about Fall. When things seem to really transition. Rain is no longer cooling you off and welcome. Everyone thinks it is dreary, and yes, it is a bit gray, but the air feels so clean and crisp. It is irresistible. I know sunny days with crisp air are right around the corner, so I will take the rain. Make those pumpkins grow!

Speaking of pumpkins… did you know that the butternut squash is referred to as the butternut pumpkin in New Zealand? Fun fact of the day 🙂 I don’t know that I was exposed to squash of any sort enough as a child. I was hesitant to eat anything that involved it except pumpkin pie. Oddly enough, I’m not that crazy about pumpkin pie as an adult. Now it is a different story. PTB may go crazy with the amount of squash-related recipes I have hopes for this fall.

This soup was perfect for a lazy night. There is so little work involved, but you do need to be around while the oven goes for almost an hour.

What You Need
Step One

~ 4 cups cubed butternut squash (my whole squash was 3lbs)
4 large shallots, peeled and halved
1″ piece peeled fresh ginger, thinly sliced
1 Tbsp olive oil
salt
Step Two
2 1/2 cups low-sodium chicken broth (use veggie brother for a vegan soup)
Step Three
fresh chives
cracked black pepper

Preheat your oven to 375F.

Combine all step one ingredients in a foil lined baking dish. Roast for approximately 50 minutes, stirring occasionally.

Allow to cool for 10 minutes. If you have an immersion blender, combine roasted veggies and stock in a large pan. Blend away until you have your desired consistency.

If you do not have an immersion blender, go buy one. Or, you can combine the veggies and stock in a blender in batches, and pour into a pan.

Cover and heat through over a medium heat. Serve topped with cracked pepper and chives.

Are you warm and cozy yet?

Serves: 4-6   Cost: ~$2/serving (4 servings)

Related Posts with Thumbnails

Leave a Reply

Your email address will not be published. Required fields are marked *