Friday, October 17, 2014

Roasted Butternut Squash Soup


Finally we’re getting into fall. Cool weather, pumpkin flavored everything, sweaters, bon fires, and excellent fall veggies.  One of these veggies is Squash, which I am ridiculously in love with.  Squash is a wonderfully versatile vegetable that can be used at a main, side, or soup course.  Since I received a 3 lbs. Butternut Squash in our CSA delivery, I elected to try out soup with it.  



Roasted Butternut Squash Soup

6 servings
10-15 minutes to prep
60 minutes to cook
·       1 Large Onion
·       1 Large 2-3 Lbs. Butternut Squash
·       3 Cloves of Garlic
·       4 Tsp. Olive Oil (divided)
·       1 Cup of Milk (you can substitute heavy cream)
·       3 Tsp. Maple Syrup
·       2 Tsp. Sea Salt
·       2 Cups of Chicken Broth

Preheat oven to 450 degrees. Ready a large baking dish.  Chop Butternut Squash in half and scoop out seeds. Drizzle 2 Tsp. Olive Oil and the Maple Syrup on top.  Then sprinkle Sea Salt over each piece evenly and roast for 45-60 minutes.



After 30 minutes or so, begin to sauté onions in a Dutch Oven with remaining Olive Oil. Caramelize onions for 15-20 minutes.  Chop Garlic and add to the onions for the last 3-5 minutes to brown  When Squash is super tender, scoop out of shells and add to pot with onions.  



Add Milk and Chicken broth to mixture and puree.  



You may need to reheat it for another 5-10 minutes on the stovetop so it’s piping hot to serve.
Easy to serve with biscuits.


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