Another new item Eric and I tried on fall day this year (in addition to the pumpkin french toast we made) was roasted butternut squash soup. This recipe is simple and easy. Enjoy!
Roasted Butternut Squash Soup
- Two pounds butternut squash, diced (I use the frozen variety – it makes it so much easier)
- 1 large onion, diced
- 4 large carrots, peeled and diced
- 3 cloves garlic, minced
- 4 cups hot chicken stock
- 2 cups hot water
- 1/4 teaspoon smoked paprika
- salt and pepper
- olive oil
- sour cream or greek yogurt
- Preheat an oven to 425 degrees.
- Add the squash, onions, and carrots to a large baking sheet and toss with two tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika.
- Roast for 20 minutes. Remove from the oven, toss, add garlic, and continue cooking for another 20-30 minutes, until all the vegetables are fork tender.
- Working in two batches, add half of the roasted vegetables and half of each the chicken stock and water to a blender. Do not fill more than 3/4 full. Remove the middle portion of the lid and cover with a towel while blending on high until smooth. Reserve 1/4 cup of roasted vegetables. Add salt and pepper to taste.
- Serve the soup with a dollop of sour cream or greek yogurt, a crack of pepper, a few pieces of the roasted vegetables, and a drizzle of parsley oil, if you like.
Until Next Time,