icnmgrjill
11-05-2008, 11:53 AM
This is my fave soup to make in the fall... and I confess that I usually leave out the carrots... Very thick, rich and tasty... especially with homemade croutons! - Jill :)
Roasted Butternut Squash Soup
1 medium size Butternut Squash (about 2 pounds)
3 cups broth (either vegetable or chicken)
2 whole carrots
Extra Virgin Olive Oil
½ tsp pepper or to taste
2 tsp minched oregano or ½ tsp dried oregano
Dash Garlic Salt - Optional
Sour cream - Optional
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
Cut the butternut squash in ½ lengthwise and remove the seeds. Clean carrots and slice lengthwise. Please carrots and squash (skin side up) and on baking sheet and brush generously with EVOO. Roast in oven for roughly 50 minutes or until tender.
Remove from oven and allow to cool slightly. With a spoon, remove the squash from the skin and place (in two batches) into a food processor or blender with small chunks of carrot. Use small amounts of broth to provide enough liquid to blend easily. Blend until smooth and then pour into a soup pan or kettle with the remaining broth. Add pepper and oregano. Cover and simmer for ten minutes, stirring occasionally. Pour into bowls and top with a dollop of sour cream and toasted walnuts.
*The carrots add a slightly different flavor. For a pure butternut squash taste, simply leave the carrot out.
* If you love garlic, feel free to roast garlic cloves or add a dash of garlic salt to the soup.
* If you like creamy soups, add ½ cup of milk or half and half to the soup mixture while it’s simmering.
Roasted Butternut Squash Soup
1 medium size Butternut Squash (about 2 pounds)
3 cups broth (either vegetable or chicken)
2 whole carrots
Extra Virgin Olive Oil
½ tsp pepper or to taste
2 tsp minched oregano or ½ tsp dried oregano
Dash Garlic Salt - Optional
Sour cream - Optional
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
Cut the butternut squash in ½ lengthwise and remove the seeds. Clean carrots and slice lengthwise. Please carrots and squash (skin side up) and on baking sheet and brush generously with EVOO. Roast in oven for roughly 50 minutes or until tender.
Remove from oven and allow to cool slightly. With a spoon, remove the squash from the skin and place (in two batches) into a food processor or blender with small chunks of carrot. Use small amounts of broth to provide enough liquid to blend easily. Blend until smooth and then pour into a soup pan or kettle with the remaining broth. Add pepper and oregano. Cover and simmer for ten minutes, stirring occasionally. Pour into bowls and top with a dollop of sour cream and toasted walnuts.
*The carrots add a slightly different flavor. For a pure butternut squash taste, simply leave the carrot out.
* If you love garlic, feel free to roast garlic cloves or add a dash of garlic salt to the soup.
* If you like creamy soups, add ½ cup of milk or half and half to the soup mixture while it’s simmering.