Sunday, January 8

Cook With Angie: Roasted Butternut Squash Soup

 
Winter days have us craving comfort food to warm the soul. This simple soup is silky and delicious! You can make it with typical pantry items. We used a Butternut squash that we purchased from a local farm stand in the fall.


I typically do not like winter squash - it has just never tasted amazing to me. But, in this soup - the celery gives it a more 'mixed vegetable' taste, and the squash makes it super creamy without having to use any cream. Making it so much more healthy. If you would like to make this soup vegetarian, just substitute in vegetable stock for chicken stock.


This soup recipe does not take a long time. While roasting the squash takes the longest time, you can throw the squash in the oven while doing other things around the house. Then when you take it out to cool, start prepping everything else and go on wards from there. You could even do that the night before!

Total cooking time: 45 min - 1 1/2 hr.         Serves: 4-5

Ingredients:
  • 1 medium - large butternut squash
  • 1 small onion, chopped
  • 2 - 3 stalks celery, chopped - I included the leaves on the stock and everything, no need to waste
  • Olive oil
  • 3 cloves garlic, chopped
  • 1/4 tsp. nutmeg
  • 1 tbsp maple syrup
  • 4 c. chicken stock (I used pre-made)
  • Salt and pepper to season
Step One. 
Preheat the over to 425 degrees Fahrenheit. Cut your squash into quarters and scoop out the seeds and 'innards'. Place squash on a baking sheet and drizzle with olive oil. Roast until soft. (~ 30 - 45 minutes). Take out of oven, and let cool to touch so you can remove the skin from butternut squash. Set aside

Step Two.
In a pan, drizzle in some olive oil and saute the garlic, onions and celery until soft.  While cooking the vegetables, heat up the chicken stock to boiling.

Step Three. 
In a blender, or food processor, combine the butternut squash, cooked vegetables, and half of your chicken stock. Add nutmeg, maple syrup and salt and pepper to taste. Blend until smooth. You may have to do this in batches depending on the size of your blender. Stop to check the consistency of the soup - if you would like it thinner, add more chicken stock. I typically use all the chicken stock, as I enjoy a more soup-like consistency.


To serve, spoon into a bowl and drizzle with some olive oil.  Sprinkle some nutmeg on top and enjoy :)

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