Time to bundle up and have a nice warm bowl of fall roasted butternut squash soup. I bought the squash at Costco so it was already cubed and ready to go. I just roasted it in a 375° oven until they are a bit brown around the edges.
Next you want to cut the carrots, onion and celery into smaller chunks and either put them in the pot with the squash and 8 cups of My Roasted Vegetable Stock, 4 cloves of garlic and 1 tablespoon of herbes de Provence (mixture of thyme, rosemary, sage...lavender if you have it) 1/4 teaspoon cinammon, 1/4 teaspoon ground nutmeg and cook everything together. After about 1/2 hour, use an immersion blender, or if you don't have one, blend it in batches in your Cuisinart or blender...but be careful of the hot liquid. Add more stock if it's too thick for your liking.
Put the soup back in the pot and taste for salt and pepper. Start with 3/4 teaspoon salt and a teaspoon of freshly crushed black pepper. Serve with some great crusty whole grain bread.
\\
I made this last night and it was delicious!
ReplyDelete