ROASTED BUTTERNUT SQUASH SOUP

Fall is truly here.

So I go out into my garden as it winds down for the summer.  Low and behold, lots of fresh Butternut Squash.  I love Butternut Squash, but the funny thing is, I didn't plant it.  I do compost so I guess some of the seeds germinated.  The one above looks like a werewolf wanted to check out the squash by trying to rip into the flesh.  It did make excellent soup.



Here's how I did it.

Cut the squash in half lengthwise.  I used two medium sized squash.  On a silicon lined cookie sheet, place the four halves flesh side down and bake in the oven on 400° Fahrenheit for about 45 minutes or until a knife inserted has no resistance.  I also added a half of a peeled yam and two large peeled carrots to roast these as well.  When the squash is done, let it cool and scoop out the flesh.

1 large white onion chopped
2 stalks of celery chopped
4 cloves of garlic
1 quart RVS (Roasted Vegetable Stock)
2 cups unsweetened almond milk
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon garlic granules


Dry saute the onion and celery in a non stick skillet.  When it begins to stick, use a little Stock or water to keep it from sticking.  In your stock pot, add all of the ingredients except the almond milk and bring to a boil.
reduce and simmer for 1/2 hour.  When it's done, remove from the heat and blend using an immersion blender, Vitamix or blender.  To be safe you can let this cool before blending.

Once you get the consistency you desire, thin it out with the almond milk and stir it in to blend.  Re-heat and adjust for salt and pepper.  Start with 3/4 teaspoon of salt and 1/2 teaspoon of crushed black pepper.

Serve with a thick slice of my Perfectly Perfect Sourdough Bread

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