Saturday, November 30, 2013

Butternut Squash Soup

Some winter mornings, it's all about the soup.  

Maggie's Butternut Squash Soup
This particular morning, it's Butternut Squash.  This is a "not really a recipe" soup.  Just some general guidelines... roast, blend, serve.  It's that simple.  Make a few pots and experiment. Measuring accurately is NOT critical.  You can't really go wrong. simple and
adds so much flavour!

Butternut Squash Soup

1 small butternut squash, peeled and cubed
2 apples, cored and cubed (don't peel)
1/3 cup chopped onion, chopped
1-2 cloves garlic, chopped

Spray or lightly oil large cookie sheet.
Randomly sprinkle on squash, apple, onion and garlic.

1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon Greek or Italian seasoning
1/2 teaspoon cinnamon

Sprinkle on seasonings.
Roast for 40 minutes at 425ºF.

2-3 cups chicken stock

In small batches, blend roasted ingredients...
Fill blender first with a cup or two of vegetables
and enough stock to just cover. Blend until smooth.
"Clean" blender at the end with a cup of stock, 
then stir this into bowl with a whisk.
Taste!  Add additional spices or salt if needed.
If necessary, thin a little more with additional stock.

Store for later or heat to serve.
Add a swirl of sour cream or Greek yogurt or serve plain.

NOTE: Adding more apple will make a sweeter soup.  Experiment!

1 comment:

  1. I seem to be having issues with the comment form so if this shows up twice just delete one. I love butternut squash but I've never tried making soup. Sounds yummy especially if you roast the veggies. thanks!