Hot damn, this autumn soup is simple and full of flavor -- and (better yet) you get to control the amount of spices and sodium. I'll walk you through making two servings of soup, with squash left over. Double or triple the recipe if you wish.
Ingredients: Roasted squash & onions
1 butternut squash
Olive oil
2 teaspoons salt
1 teaspoon cracked black pepper
1 large sweet yellow onion
6 cloves garlic
Ingredients: 2 servings butternut soup
1 cup chicken stock (or substitute broth)
1/2 cup milk or cream
1/2 teaspoon cinnamon
Preparation & Cooking
- Preheat oven to 400.
- Peel the butternut squash and cut off the stem and bottom (the woody parts). Cut the squash in half and scoop out the seeds and guts with a spoon (discard). Cut the squash into 1-inch cubes.
- Peel the onion and chop into quarters. Chop the quarters in half.
- Peel the cloves of garlic and mince.
- Place squash, onions and garlic into a bowl and drizzle with olive oil. Sprinkle with salt and pepper. Mix well.
- Turn out the veggies into an even layer on a baking sheet lined with foil or parchment paper.
- Roast in the 400 oven for 30 or 40 minutes, until tender when poked with a fork.
- Cool the roasted veggies at least 15 minutes before continuing.
For 2 servings of soup:
- Take 2 cups of the butternut-onion-garlic mixture and place into blender or food processor.
- Add the 1/2 cup milk or cream, and blend until smooth.
- Put the blended veggies into a saucepan over medium heat.
- Add the chicken stock and cinnamon.
- Stir to mix well.
- Heat to a boil, then reduce heat to low.
- Simmer for 20 minutes.
- Add a splash more of cream/milk if you'd like a thinner soup.
Serving
Taste the soup before serving -- you may wish to add more salt and pepper. A dash of cayenne or hot sauce also gives a nice kick in the pants. I added pine nuts and thyme as a topping, and a sprinkle of shredded/crumbled parmesan would be great. Serve with bread or crackers.
A Little Backstory
Just a tip: If you're making 2 servings of soup at a time, pour the rest of the roasted veggies into a plastic bag and freeze.
Next time you want to whip up a quick lunch or dinner, thaw the bag in the microwave for one minute, then pick up the recipe at the food processor step.
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