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Recipe: Roasted Butternut Squash Soup

November 21, 2016

Although tis the season for any kind of weather in Colorado, I like to think it's still fall. The best way to taste fall is with warm scarves and fall food. Check out this staple squash soup that gets you a good serving of both your fruits and vegetables all in one yummy dish.

 

 

 

Prep time:  10 mins

Cook time:  55 mins

Total time:  1 hour 5 mins

Serves: 4 bowls or 6 cups

 

INGREDIENTS

  • 1 large butternut squash (about 3 pounds), halved vertically and seeded

  • 2 pears or apples, seeded

  • 1 tablespoon olive oil, plus more for drizzling

  • ½ cup chopped onion 

  • 1 teaspoon salt

  • 4 garlic cloves, pressed or minced

  • 1/2 teaspoon curry powde

  • Frershly ground black pepper, to taste

  • Up to 4 cups (32 ounces) vegetable broth

  • 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)

INSTRUCTIONS

  1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.

  2. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.

  3. Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil or butter over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic  and curry and cook until fragrant, about 30 seconds, stirring frequently.

  4. Transfer the cooked shallot and garlic to your blender. Add the reserved butternut, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can stir in any remaining broth later). Secure the lid and blend.

  5. If you would like to thin out your soup a bit more, add the remaining cup of broth (I used the full 4 cups, but if you used a small squash, you might want to leave it as is). Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and blend in more salt and pepper, if necessary.

  6. Serve immediately (I like to top each bowl with a little more black pepper, plain Greek yogurt and cilantro or pumpkin seeds). Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days . Or, freeze this soup for up to 3 months.

     

     

     

     

     

     

     

     

     

 

 

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November 21, 2016

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