Thursday, October 25, 2012

roasted butternut squash soup {recipe}

Oh, the flavors of fall. I think of roasted squashes made into soups and hearty stews. Sometimes, I wonder how my skin doesn't turn orange between October and December because of the many orange veggies ((sweet potatoes, carrots, butternut squash and pumpkin)) I consume in that time. 

This soup is the prefect blend of hearty autumn goodness and the sweet roasted flavors of the season. My husband created it on a whim last week and I've wished there was more ever since. It was flavorful  yet didn't make me feel uncomfortably full as soups often do.


ingredients
1 tbsp coconut oil
1 medium onion, chopped
3 cloves garlic
1 large butternut squash, peeled and cubed
2 cups milk ((used 2%))
3-4 cup vegetable stock
grated cheddar cheese + red pepper  ((as desired)) flakes for garnish/flavor

directions
>>> roast butternut squash  in preheated oven at 400 degrees Fahrenheit for 40 min ((or until soft and slightly caramelized on the outside))
>>> puree butternut squash using blender in batches with milk
>>> in large stock pot, combine coconut oil and onion. cook until translucent.
>>> add garlic to stock pot and cook until fragrant
>>> pour broth to stock pot and heat through
>>> add butternut squash puree to broth mixture and combine to heat thoroughly
>>> garnish with grated sharp cheddar and red pepper flakes ((or whatever you prefer))

yields: 4 hearty servings

3 comments:

  1. sounds so yummy! your hubby is quite the chef!

    ReplyDelete
  2. i have a butternut squash just hanging out on my counter waiting for a recipe like this!

    ReplyDelete
  3. this looks AMAZING, beth!!! oh my goodness. so delicious!!

    btw: doing some serious blog catching up right now (i've been CRAZY busy and CRAZY behind... so be prepared for a splurge of comments from me! ehehehe)

    ReplyDelete

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