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Sunday, October 17, 2010

Roasted Butternut Squash Soup


First of all, check out the new Recipe Index I've created! I love it.

Well it's another Meatless Monday! (Technically it's Sunday... but this way you can make this for dinner tomorrow!) For today we've got a soup, which is perfect for these cool fall evenings. I've noticed that it's getting dark a lot earlier these days... makes me yearn for those warm summer evenings! This recipe is courtesy of my mother, who makes the most wonderful, authentic and healthy soups I've ever tasted! I've mentioned my sister before, The Queen of Eggs and Toast, and now it's my mother's turn... the Queen of Soups!

Does anyone have the case of the Mondays? Don't worry, not only will this soup warm your heart and your spirits after a long day at work, or in my case, school, but it's a super easy, no-fuss recipe.

Roasted Butternut Squash Soup

Ingredients
2-3 tbsp olive oil
1 butternut squash (roasted)
1 medium sized onion (chopped)
1 celery stalk (chopped)
1 medium sized carrot (chopped)
1 clove garlic (chopped)
6 cups homemade or low sodium chicken broth
2 cups water
1 heaping tsp of fresh grated ginger
1/4 cup orange juice
salt & pepper to taste

Directions

First of all, roast your squash. Preheat the oven to 375, cut the butternut squash lengthwise, and remove the seeds. Brush both pieces with 1 tbsp of the olive oil, and roast on a cookie sheet, cut side down, for 45-60 minutes, or until the squash tender.

While the squash is roasting, roughly chop you're other ingredients (they will be pureed so no need to be precise!) In a large pot, with the remainder of the olive oil, saute the onions, celery and carrot over medium heat, until the onions have softened and are translucent, about 5 minutes. After the 5 minutes, add in the chopped garlic, and saute for another minute or until fragrant.

Once squash is done roasting, spoon the softened squash into the pot. Add the chicken broth and water. Bring to a low simmer, and simmer for half an hour.

When the half an hour is up, using an immersion blender, puree the soup to your desired consistency. Stir in the ginger and orange juice. And seasons with salt and pepper to taste.

How easy is that? Hope this soup helps you get over the "case of the Mondays"... I know it will help me!

- Lou




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1 Comments:

At December 24, 2010 at 1:31 AM , Blogger Brain Reed said...

Wow! what a tasty Roasted Butternut Squash Soup.I want that soup.Thanks alot....
Health soups

 

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