Saturday, January 7

Roasted Butternut Soup


I'm not a huge fan of soup, but I honestly could not stop eating this! The key is to roast the butternut first before you puree it with all the other goodies. The end result is a darker colored soup, not those bright orange traditional butternut soups you've had before. This one is smoky and so flavorful!!

Roasted Butternut Soup
1 medium butternut, peeled and cubed
olive oil
salt 'n' peppa
1/2 cup carrots, cubed
1/2 cup celery, sliced
1 garlic clove, minced
1 small onion, chopped
1 cup chicken or vegetable stock, or enough to cover vegetables

1 Roast cubed butternut with olive oil and salt 'n' peppa at 400 degrees for about 30 minutes or until golden brown.
2 While the squash is roasting, saute the onions, carrots, celery and garlic in a pan with some olive oil.
3 Once the vegetables are getting soft, place the roasted butternut in the same pot and cover with stock.
4 Close and simmer for about 20 minutes until all vegetables are soft. Use a stick blender to blend everything together until smooth. You could go the extra step and press it through a siev, but I didn't.
5 Serve piping hot and enjoy!


Leslie said...

Ohhh , It does look great. Roasting always brings out the best flavor

Kristin said...

Yay...just realized that you are posting again!
So much yum here that I don't know where to begin...I guess in the grocery store after making my list "wink", but you get my point. Love it that you are posting again with all your wonderfullness!

sewa mobil jakarta said...

Very nice, thanks for the information.

Anonymous said...

Great stuff. Try adding an apple or two; it makes it a little sweet!

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