I’ve been fascinated this year, throughout our gardening experience, about the wide assortments of squashes there are. I mean summer squash or zucchini, pattypan squash, all the winter squashes; it’s amazing! Probably the best part about all of them is the wide variety of delicious dishes you can create using them.
Butternut are one of the squashes currently in season. And what better way to enjoy it then to have a yummy warm cup of Roasted Butternut Squash Soup? The whole family absolutely loves this recipe. In Bubba’s words, “Mom, will you PLEASE make this again??” Can always count on that kid for an honest opinion!
This soup is uber healthy, as butternut squash is packed full of beta-carotene, antioxidants, and vitamins. Need fiber? Yup, it’s got that, too. Pair it with the antibacterial properties of garlic, and delicious spices, and you’ve got a scrumptious meal option fit for a healthy body. After all, with all the Christmas goodies coming up, it would probably be nice to have a cleaner soup option on the menu to break it up!
1 3 1/2 lb butternut squash
1 lg brown onion
2 cloves elephant garlic
1 Tbsp coconut oil
1/2 tsp cumin (more or less, to taste)
1/2 tsp chili powder (more or less, to taste)
1/2 tsp ground ginger (more or less, to taste)
dash sea salt
1/3 Cup milk
4 Cups Chicken stock (I use my recipe)
1/3 Cup sour cream
1. Preheat oven to 375 degrees Farenheit.
2. Slice butternut squash lengthwise and scoop out seeds. If you are short on time, you can cut into fourths, to roast faster.
3. Slice onion in half, and place squash and onion halves cut side up on a pan. Place the unpeeled garlic on the pan.
4. Drizzle melted coconut oil over the top of the veggies, and sprinkle on spices and sea salt.
5. Roast in oven for approximately 1 hr and 20 minutes, or until you can pierce the squash skin easily, with a fork.
6. Remove from oven and let cool for a few minutes, until you can handle the squash. Peel off the skin and cut the squash into cubes.
7. Put onion halves, garlic (remove and discard the outer peel), and cubed squash into blender. Add milk and sour cream. Blend on high, until thoroughly mixed.
8. Place mixture into large pot with chicken stock. Simmer about 20 minutes on medium heat. Remove from heat and let cool slightly.
9. Very carefully use an immersion blender to blend soup one last time. Garnish with a dollop of sour cream and enjoy!
The puree alone is delicious, and I’d like to try adding it into some savory baked goods this season. What is your favorite way to have butternut squash? Happy Fall, everyone!