This is what fall is all about!! Butternut squash soup. And buying half-priced Halloween candy on November 1st (but I don't need to do a whole blog post on that).
I cannot describe how happy I was, two weeks ago, when I walked into the local market and saw butternut squash stacked up in the produce section for the first time since hmm January maybe. Butternut squash ravioli was one of the first recipes I learned to make as a semi-adult and maybe I'll share that one if enough people want. If you can make the soup, the raviolis aren't much harder.
But let me tell ya about this soup! The only thing stopping me from eating this every day is I hate doing dishes. I'm a fan of making a huge batch, so you can share, and then save some too! It's even better the next day, and can keep in the fridge in a sealed container for 3-4 days OR even better, you can freeze leftovers for a month! I highly doubt you'll be able to hold out on eating the rest for over a month, but maybe you have more willpower (or friends who invite you to dinners) than me.
I like soups to be creamy and thicker, but if you like a soupier soup... let's just pretend that makes sense... just add a bit more broth :)
Cook time: 50 minutes
Total Time: 1:15 minutes
1 large butternut squash (about 3lbs)
2 tbsp extra virgin olive oil (or coconut oil)
4 cloves of garlic, minced
2 shallots, chopped (about half a cup)
1/4 tsp nutmeg
1 tsp cinnamon
1 tsp sea salt
fresh ground black pepper to taste
3 cups vegetable broth
1. Preheat your oven to 425 degrees. Line a baking sheet with aluminum foil or parchment paper for easy clean up, and halve your butternut squash lengthwise, removing the seed section. Lightly coat the inside of both halves of your squash with oil, and sprinkle with salt and pepper. Place the squash inside down on the baking sheet and cook for about 40-45 minutes. Once the squash is tender, remove from the oven and let it sit until it's cool enough to handle.
2. While my squash is cooking, I like to get a head start on the other steps. Chop your shallots, mince your garlic. And add that to a large sauce pan with the rest of you oil, over medium heat. After 3-4 minutes.
3. Once they've got a nice golden brown to them, transfer the mix to a blender. Check back with your slightly cooled, but cooked butternut squash and scoop the insides into your blender, as well. Add the vegetable broth, secure the lid, and blend away. Either on the soup setting or medium until it's creamy and smooth.
4. Transfer blender contents back to your sauce pan. Over medium heat, stir in your nutmeg, cinnamon, salt and pepper. I like to save a bit of pepper for garnish at the end. Once the temperature is to your soup liking, serve. I also like to garnish with a bit of roasted tomatoes or grated parmesan cheese.
Tweet me pics if you end up making the soup! And tell me which of your family members or friends you impressed with it! Happy eating :)