Butternut Squash Soup

Butternut Squash Soup IMG_1892 2

 

Ingredients:

1 Large Butternut Squash- 1400 grams  (3 pounds)

600g Potatoes- gold or red (1.3 pounds)

600g Yellow Onions  (1.3 pounds)

250g Carrots; peeled (0.5 pounds)

60g Peeled Garlic; whole- one large head of garlic-  (2 ounces)

2 sprigs rosemary

1-2 Tablespoons  of Extra Virgin Olive Oil

Salt and Pepper to taste

1.42 Liters of Veggie Broth (6 cups)


 

Preheat the oven to 425 F°. (218 C°)

Cut the butternut squash in half lengthwise. Scoop out the seeds and pulp and set aside for toasting if desired. (see note 5) Score the inside of each half. Place each half on a large, foil-lined baking sheet with the skin side down.

Cut the potatoes, onions, and carrots into equal sized chunks. Place evenly, in one layer on the baking sheet around the squash.

Divide the Garlic cloves equally between the two squash halves.  Place them in the craters where the seeds were.  Put a sprig of rosemary in each too.

Drizzle a bit of olive oil over everything and use your hands to mix it with the chopped vegetables. Sprinkle salt and freshly cracked pepper on top. (see Note 1)

Roast in the oven for about 35 minutes. The top of the butternut squash should be a bit brown. Flip the squash halves over so now the skin is facing up. Keep the garlic and rosemary under the squash to prevent them from getting burnt. Mix around the chopped veggies then put it all back in the oven for 25 more minutes.

The squash and veggies are are done when very fork-tender. Remove the pan from the oven and let every thing sit for a few minutes.

In a large pot warm up the veggie broth. (see Note 2) While its heating up use a spoon or knife to remove the squash flesh from the skin. Put the squash, herbs, and vegetables in the pot with the broth. (see note 3) Use an immersion blender to blend the soup to the desired texture. Add extra salt or pepper as needed. Warm thoroughly and serve with a garnish of your choice. (see Note 4)

Makes 6 servings

 

“Butternut Squash soup is like edible liquid gold” – You after you try this soup

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Note 1: The vegetables certainly can be roasted without adding any oil if desired. The small amount of olive oil goes a long way in such a large batch of soup. It aids the vegetables in caramelizing and enhances the flavor of the soup overall. The long roasting allows amazing flavors to develop so you don’t have to add so much salt.

Note 2: Adjust the amount of broth to how thick you like your soup to be. If you like a super thick soup then just use 4 cups. If you like a more runny soup then you may need 8 cups.

Note 3: If you don’t have an immersion blender: No need to warm the broth in a pot beforehand. You can use your regular blender to blend the soup in batches. After taking the skin off the squash put the roasted stuff in your blender. I can usually get away with filling it 2/3 full of solid stuff then just pouring in enough broth to blend it. Blend until smooth and then add to a large pot. Repeat until all the soup is blended up. Then just warm the soup through in the pot and add any remaining broth that was not needed for blending until you get the consistency you desire.

Note 4: Garnishes: Toasting the butternut squash seeds is super easy. Rinse them in a colander and remove as much pulp as possible. Add them to a non-stick pan, sprinkle with salt, and toast on a medium low heat. you will know they are done when they are golden brown and start popping up in the air. Olive oil was used as a garnish as pictured but a little almond milk would have been better.

Note 5: This recipe is very forgiving. If you have some extra veggies that you need to use up, you can roast them with everything else and they will probably taste amazing in this soup. Parsnips or fennel would make nice additions. If you’ve got extra carrots, then add more carrots. If you don’t have enough potatoes, it will still taste lovely! I’ve made this recipe with acorn squash, it has a different flavor but still tastes amazing. Pre-packaged butternut squash that has been peeled and cubed works well too. It just needs to cook for less time. Warning: Cooking the squash in the skin gives the soup a much richer flavor than using the pre chopped stuff.

Note 6: check on the the potatoes, carrots, and onions every 15 minutes of the second baking time. Feel free to take out anything that is nicely roasted before they burn up. Usually I don’t have to do this if everything is chopped up in relatively equal size cubes.

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2 thoughts on “Butternut Squash Soup

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