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.

Stinky onion?

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?

Olive oil……..

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!

 

Roasted Squash Soup

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
http://whatdoesshedoallday.com/roasted-squash-soup/

Recipe from Martha Stewart.
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10 comments on “Roasted Squash Soup”

  1. I used to hate peeling the skins off butternut squash too. I discovered an easier way though. I cut my squash in half and seed it like you did, but then I leave it that way. Turn it upside down in a 13×9 pan with about an inch of water and cook it in the oven that way. Then remove it from the oven and let cool until you can handle it. Scoop out the flesh and discard the skin. If you wanted a roasted flavor, I bet you could cook it until just shy of being done, deskin it, and then return it to the oven to “char” a bit.

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