Fall Cooking

Roasted Butternut Squash Soup

Introduction

Few vegetables capture the heart of autumn like butternut squash. Its cheerful orange hue, velvety flesh, and subtle sweetness make it a favorite in both rustic and refined kitchens. Roasted butternut squash gives this soup a rich flavor.

Ingredients

·      1 large butternut squash (about 2–3 pounds)

·      1-2 tablespoons olive oil

·      1 teaspoon sea salt or kosher salt

·      ½ sweet onion chopped

·      1 Fuji or Gala apple rough chopped

·      2 carrots or 1 sweet potato chopped

·      1 quart of broth (vegetable or chicken)

·      Optional: 1 cup of coconut milk or cream of choice

·      Spices:  Cinnamon, Sage, Curry, Cardamom, Turmeric.  Use 1 teaspoon of one of these or any combination to create warmth in soup. Add salt to taste.

Instructions

1. Preparation

Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

2. Peeling and Cutting the Squash

Butternut squash can be a bit awkward to handle, but with a sharp chef’s knife and a sturdy cutting board, you’ll make quick work of it.

·      Cut off both ends of the squash.

·      Slice it in half where the neck meets the bulb.

·      Use a vegetable peeler to remove the skin.

·      Cut the squash in half lengthwise and scoop out the seeds with a spoon. (Save the seeds for roasting if you wish!)

·      Chop into 2–3-inch chunks for even roasting.

3. Seasoning

Place the butternut squash chunks into a large bowl. Drizzle with olive oil and toss until all pieces are evenly coated. Sprinkle salt over the squash.

4. Roasting

Spread the squash in a single layer on the prepared baking sheet. Make sure there’s space between the pieces to promote crisping. Roast in the preheated oven for 25 to 30 minutes, flipping the squash halfway through, until the edges are caramelized and the centers are tender.

5. Soup preparation

Remove squash from the oven once it is soft when pierced with a fork.

Pour 1-2 tablespoons of olive oil or coconut oil in a large pot and turn on a medium/high heat. Once the oil is hot, add the chopped onions, apples, carrots or sweet potatoes.  Stir until onions are translucent.  Add any of the spices you are using and stir until fragrant.  Stir in the roasted butternut squash.  Allow to cook for 3-5 minutes longer.  Add the broth and cover for 15-20 to simmer.

Turn off the heat.  Use an immersion blender to blend the vegetables and squash until smooth.  If desired, you can add the cream (coconut or dairy).  Add any spices to your liking.

Soup can be served with a sprinkle of pumpkin seeds or soft cheese like goat or feta.

Storing and Reheating

Allow the soup to cool completely before storing. Place in an airtight container and refrigerate for up to four days.

Nutrition and Health Benefits

Butternut squash is low in calories and rich in vitamins A and C, fiber, potassium, and antioxidants. It supports eye health, boosts immunity, and keeps you feeling full. The olive oil used in roasting adds healthy