Roasted Butternut Squash Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I sort of made this one up as I went along...lol. Was so yummy, I didn't want to forget!! Roasting the butternut squash adds a really sweet, intense carmelized flavor tot he finished soup. (YUM< YUM) **Couple of notes: I used the already-peeled-and-seeded butternut squashes from Whole Foods. They come halved but NOT already cubed. I believe there were five (5) halves in the bag. I actually used 1 1/2 tsp of Cinamon PLUS, from Pampered Chef (which has cinnamon, nutmeg, allspice, clove, ginger etc.) as well as 1 tsp plain cinnamon and 1/2 tsp ground ginger. PLEASE feel free to play with the spices as you see fit! Ingredients:
2 1/2 butternut squash, seeded and peeled |
3 garlic cloves |
1 tablespoon olive oil |
salt and pepper, to taste |
1 teaspoon olive oil |
1 large yellow onion, chopped |
2 celery hearts, chopped |
2 teaspoons fresh ginger, grated |
1 tablespoon earth balance margarine |
1 bay leaf |
1/4 teaspoon crushed red pepper flakes |
32 ounces vegetable stock |
1 1/2 teaspoons cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon clove |
1/4 teaspoon allspice (optional) |
1/2 teaspoon ground ginger |
1 tablespoon dark brown sugar |
salt and pepper, to taste |
Directions:
1. Chop butternut squash into 1-2 pieces.
2. Drizzle with oilive oil, salt and pepper, and roast with the whole garlic cloves in a 425 degree oven for 45 minutes.
3. While squash roasts, add tsp of oil to a soup stock pot over medium heat.
4. Add margarine, onions, celery, salt, pepper, ginger, crushed red pepper if using) and saute for 10-12 minutes, or until soft and fragrant.
5. Add cinamon (nutmeg, clove, ginger) and mix well.
6. Add a cup or so of the vegetable broth, stir to scrape up any bits stuck to the bottom.
7. Transfer cooked veggies and broth to a blender and puree until smooth.
8. Return to soup pot.
9. When squash is finished roasting, transfer squash and remaining stock to blender and puree until smooth. I did this in three batches - equal parts squash and vegetable stock.
10. Return pureed squash to soup pot, add brown sugar, and simmer on low for 15-20 minutes.
11. Check spices, salt and pepper. Adjust as needed. Enjoy!
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