Recipe 11.4: Roasted Butternut Squash Soup with Salad and Bread Toasts
We were out with some friends last weekend and we got talking about butternut squash soup and how much we loved it (this was after we saw this GIANT pumpkin in someone’s yard!).
I told my friends (hi Kate and Emily!) that I really wanted to try making some and, after some encouragement from them, decided to add it to this week’s menu. I am really glad I did! It took a little playing to get it to taste the way I wanted it to, but in the end it was absolutely delicious and really satisfying. You’ll never buy butternut squash in a carton again!!
2 1/2 lbs. butternut squash
1/3 cup heavy whipping cream
2 cups chicken stock (veggies: sub this out for veg stock!)
1 yellow onion, roughly chopped
6 cloves garlic, roughly chopped
salt and pepper, to taste
2 tsp. curry
1 loaf Italian bread, unsliced
1/4 cup olive oil, divided
6 cups washed and chopped lettuce
Heat oven to 400 degrees. Half squash, then clean out the center with a spoon. Slice butternut squash up into small slices and lay on foil-lined baking sheet. Place on middle rack in oven and roast for 30 minutes, until squash is tender.
Prepare bread for toasting. Slice into thin chunks and lay on baking sheet. Drizzle with olive oil, garlic powder, salt, and pepper. Place in oven for 2-3 minutes, then once squash is done, place under broiler to toast, 2-3 minutes.
Remove from oven and slice away from skin. Discard skin. Place squash flesh in blender. Add cream, chicken stock, curry, salt (about 1/2 tbs.), pepper, onions and garlic. Mix well. Taste and adjust seasoning as needed. You can also thin out your soup if it is too thick by adding more stock or cream. Ladle into bowls and top with a sprinkle of chives.