Soup season is upon us! My goal this fall is to add some delicious soup recipes to my collection. Today we are trying Roasted Squash Soup. It was supposed to be Roasted Pumpkin Soup, but my grocery didn’t have sugar pumpkins, so I went with butternut squash instead so as not to have to come up with a different dinner idea. 🙂
Aren’t butternut squashes so cute?
I kind of want to keep one around just for decoration. And actually I bought two squash so I do have a plump little guy just hanging out on my counter waiting to be turned into something delicious!
And how pretty are the insides of a butternut squash?
And how scary is it to cut one down the center? (I’m not the only one who finds this scary, right?)
Awww….cute little seeds.
Fungus? I’m going to cook with fungus? (if you know me you know this a big deal! I am NOT a fan of mushrooms (but hubby is and the recipe called for it and I’m the queen of compromise because he’s not a big fan of squash))
One clove of garlic? Are we sure that’s enough?
A sprinkle of salt. A little mixing and we’re ready to roast!
Deskinning has got to be my least favorite part!
Using my immersion blender might be my favorite part! (I don’t use this thing nearly enough)
Simmer……. (does anyone else think of Saturday Night Live when you use the word simmer? Simma down now!)
Enjoy a nice warm bowl along with a salad and fresh baked bread.
Perfection on a fall evening!
- 2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
- 1 onion, peeled and quartered through the stem
- 2 shiitake mushrooms, stemmed, caps wiped clean
- 1 garlic clove, peeled
- 1/2 cup olive oil
- Coarse salt and freshly ground pepper
- 5 cups homemade or store-bought low-sodium vegetable stock
- Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
- Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.