Saturday, April 30, 2011

Roasted Butternut Squash Soup


This is a very easy soup with few ingredients. Check your local farmers market in the fall for butternut squash or the versitile squash is generally available in most grocery stores nearly all year round!

Top with soup cream, yogurt or tzatziki!


Roasted Butternut Squash and Carrot Soup
Serves 4

Prep Time: 15-20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes


Ingredients

1 medium butternut squash, peeled, seeded and chopped in 1" pieces
3 carrots, peeled and cut in 1" pieces
1 onion, peeled and quartered
3 garlic cloves, unpeeled
1 tbsp olive oil (or chili oil)
pinch salt
1 bay leaf
6 cups chicken or vegetable broth

Directions
  1. Preheat oven to 400 degrees. Place cut squash, carrot, onion and garlic (unpeeled) on a cookie sheet. Toss with olive oil and sprinkle with salt. Roast for 30-40 minutes or until veggies are tender and caramelized.
  2. Squeeze roasted garlic from their peels and place all vegetables in a large pot. Add chicken broth and bayleaf to pot.
  3. Simmer over medium heat for 10-15 minutes. Taste for seasoning and add more salt if required.
  4. Remove soup from heat and allow to cool. Ladle soup into a food processor or blender (or use immersion blender) and process until smooth. Reheat if required before serving!

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