Fall Flavors: Cozy up with some Butternut Squash Soup

Delicious and Nutritious!

After the northeast was bombarded by a rare snow storm in late October, I figured it was time to experiment with some rustic Fall flavors.  I took a look in my vegetable drawer… a butternut squash, a sweet potato, carrots, and onion…perfect!  With no experience making soup from roasted vegetables, I took a cursory look at a few recipes to get an idea of what I needed to do.  From there I just winged it and hoped for the best.  Give it a try, and put your own spin on it!


1 butternut squash, halved and seeded

1 sweet potato, peeled and cubed

1/2 yellow onion, chopped

2 large carrots, peeled and sliced

1 cup low sodium chicken stock

6 tablespoons extra virgin olive oil

Pre-heat oven to 400°.  Line a cookie sheet with parchment paper.  Place halved, seeded butternut squash (skin side down) and cubed sweet potato on the parchment paper, drizzle with 2 tablespoons of olive oil and season with salt and pepper (to taste).  Roast vegetables in the oven for 35-45 minutes until tender.  While they are roasting, heat 1 tablespoon of olive oil in a skillet and add onion, carrots, 1/2 cup chicken stock, salt and pepper.  Bring contents to a boil and then turn down to a simmer until roasted vegetables are done.

When roasted vegetables are tender, place them (no skin) in a food processor or blender.  Add skillet contents, remaining 1/2 cup of chicken stock, and 2 tablespoons of olive oil to the blender and puree to desired thickness.  Soup is already hot and ready to eat!  Top it will some sour cream or plain Greek yogurt, decorate with garnish and serve.  Enjoy and stay warm!


October 30, 2011. Tags: , , , , , , , , . DIY, Food.

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