Tuesday, January 29, 2013

Roasted Butternut Squash Soup

Warm, homemade soup on a cold, winter day is one of those feel-good, comfort food moments that makes everyone smile. It's even more warming, when you don't have heat in your house.

Yup, that's what happened to me on Saturday. I woke up with a frozen nose and a severe chill. I put the thermostat up a little and went back to bed. Two hours later I woke up again still freezing. Well, what I failed to look at the first time was what the current temperature was in the house. The thermostat said 55 and the other thermometer said 50.

I immediately placed a call to GF Refrigeration and Heating Works, and they were able to send someone within a half hour. It ended up that the motor on the blower went, and luckily, the technician was able to go get, and install, a new one.

But, since that wasn't clear, I decided the fastest way to heat the house -- in addition to the space heaters I put on -- was to start cooking. I still have some butternut squashes from the garden, so I figured why not make a roasted butternut squash soup!

This is vegan, and gluten free, and I like it with some cracked pepper and fresh chopped sage on top, but you can season it to fit your tastes.

   
Roasted Butternut Squash Soup
by Michelle Maskaly, The Adirondack Chick

2 cups roasted butternut squash
1 onion
1 clove garlic
1 carrot
1 potato
3-4 cups vegetable broth {You'll only need three, but I always like to have a little extra on hand}
1 tablespoon olive oil

Roast the butternut squash according to these directions {2 cups is about one medium sized squash} When it's done, scoop out 2 cups of the flesh.


While that's roasting, chop up the onion, garlic, carrot and potato.


In a medium sized pot, heat the oil, and saute the garlic and onion. Cover and let sweat about 4 minutes or until soft. Add in the carrots, cover and cook until they just start to become soft, but make sure the flame is low enough that the vegetables are not burning.

Add one cup of vegetable broth and the potatoes. Cover and cook about 10 minutes, or until the potatoes get soft.


Stir in 2 cups of roasted butternut squash, along with another cup of vegetable broth. Mix well, cover and cook for 5-10 minutes.

Pour the soup in a blender, and 1/2 cup of vegetable broth and puree until it reaches the desired consistency. For a thinner soup, add more vegetable broth.

Garnish with salt, pepper and/or sage to your liking.

Enjoy!


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