Even when the temperature starts to warm up, I still love a simple and delicious soup. It is comforting, satisfying and can be frozen and reheated for a meal in a pinch. For this recipe I use only a few simple ingredients, starting with the star of the show, Roasted Butternut Squash. I usually find Butternut Squash Soup recipes to be overly sweet, rich and after a bite or two, I am done with it. This has such a rich flavor from the roasting of the squash and the browned shallots and garlic. Try this for even the non-believers, I bet you will have them asking for seconds!
Serves 4-6
2.5 lbs of cubed butternut squash
3 tbsp olive oil divided
3 tsp salt divided
1 tsp black pepper divided
2 garlic cloves sliced
1/4 cup chopped shallots
4 cups vegetable stock or broth- I use a vegetable stock concentrate with water.
Preheat oven to 425 degrees
In a large bowl toss squash with 1 tbsp olive oil, 2 tsp salt and .5 tsp black pepper. Place on a parchment paper lined baking sheet and roast for about 30-40 minutes or until squash is soft and lightly browned.
Next heat a large pot to low and add 2 tbsp olive oil. When warmed add garlic and shallots and sauté until lightly browned and crisp, about 3 minutes. Add vegetable stock and squash and bring to a boil. Once boiled simmer together for about 5 minutes. With an immersion blender in the pot blend until smooth. Taste and add extra salt and pepper if needed. Your amount of salt needed will depend on the stock so make sure to taste first!
If you don't have an immersion blender you can do this in the regular blender a little at a time. Be very careful as the hot squash may bubble up.
Serve hot and enjoy! Refrigerate or freeze leftovers.
Comments