It is still pretty early in the season for this, but after seeing all the fall decor in the stores for a few weeks already, a few days of rain, and walking past them longingly in the grocery store, I broke down and bought a butternut squash. I don’t usually do this so early but I was feeling guilty that I hadn’t been making anything hardy for Ted to bring to work and a thick soup like butternut squash is pretty hardy and pretty portable, not to mention delicious.

I was following a recipe but then it got way to complicated and made too many dishes for my like so I ended up skipping half the steps and it turned out to be the best batch I’ve made yet!

Here is what you need:

  • 1 Butternut Squash
  • 1 Sweet Potato
  • 1 Head of Garlic
  • 1 Apple (med-large)
  • 1 medium onion
  • 1/2T Cinnamon
  • 1/2T Rosemerry
  • 2c Chicken Broth
  • 1tsp. Curry

Peel and cube the squash and sweet potato into similar sized cubes.

Chop the top 1/3 off of a whole head of garlic still in its peel.

Place the cubed squash, potato, and head of garlic on a cookie sheet and drizzle with olive oil. You can also sprinkle with salt and pepper if you would like.

Roast the veggies in the oven, uncovered, at 450 for 30 minutes or until veggies are soft.

When the veggies are almost done, roughly chop the onion and start sautéing in a large pot with some butter or olive oil. Saute until soft and golden.

Add 1T of flour into the onion mixture and stir to create a roux.

Peel and chop the apple and add it to the onion in the pot, saute the apple until it starts getting soft as well.

Add the cinnamon, curry, rosemary, and roasted garlic (sqeeze the buds out of the shell)

When the apple is softened add 2C of broth to the mixture.

Add the roasted veggies and allow to simmer for a bit with the liquid.

When all the veggies are very soft purée the soup with either an immersion blender or transfer to a blender. Blend until smooth.

Taste and adjust seasoning according to your tastes.

Serve hot with crusty baguette.

This recipe made about 6 generous servings. I hope you enjoy it as much as we did.

Do you have a favourite fall recipe? Do you like butternut squash soup? any ingredients you use and love that aren’t in this recipe?

 

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4 thoughts on “

    1. It turned out really well, I was happy with it. I also made a roasted Cauliflower soup I will need to write a post on. There is something about roasting veggies that makes them soooo delicious!

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