Sunday, January 30, 2011

Roasted Butternut Squash Soup

You may remember my love for roasting vegetables.. some may call it a problem. I call it a healthy obsession.

This recipe evolved from my need for butternut squash soup. I went to a friend's house with all the ingredients to make us lunch and realized that his kitchen's contents did not include a vegetable peeler. After the shock wore off, I was able to improvise. I guess I should thank my friend for slacking in the kitchen accessories department, since it resulted in a delicious soup, but in reality he will be receiving a special Groundhog Day present. I bet you can guess what it is.

for a dairy-free or vegan meal, omit heavy cream and garnish with a sprinkle of brown sugar
  • 2 butternut squashes, halved and cut into large chunks for roasting
  • olive oil for roasting
  • salt and pepper
  • olive oil for sautéing
  • 3 cloves garlic
  • 1 onion
  • 1 1/2-inch chunk fresh ginger, grated
  • 1/8 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp dried thyme leaves
  • salt and pepper
  • 4 cups water
  • heavy cream for garnish (optional)
  1. Preheat oven to 450 degrees. 
  2. Place squash chunks, flesh side up, in baking dish(es). Drizzle with a good amount of olive oil and coat with salt and pepper.
  3. Bake at 450 degrees for 70-80 minutes. Check for doneness with a fork - squash should be soft.
  4. When squash are almost done, heat olive oil over medium-low heat in a large stockpot.
  5. Sauté onion, garlic, and fresh ginger for 3-4 minutes, until onion is translucent.
  6. Scoop squash from its skin and add to stockpot. 
  7. Add ground ginger, cinnamon, thyme, salt, pepper, and water. Simmer over low heat for 15-20 minutes.
  8. Remove from heat. Mash with potato masher (for a chunkier soup) or blend with immersion blender (for a creamier consistency).
  9. Dish into individual bowls and top with a splash of heavy cream or sprinkle of brown sugar, if desired.

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