I have a cold and it’s kicking my ass. I haven’t been this sick in years. This is day four and it shows no signs of letting up anytime soon.
I’ve been feeling guilty about my lack of posts recently. I just couldn’t find a recipe that intrigued me. Then, I came across a blog post for a roasted butternut squash soup. The original recipe can be found HERE!
I’m not a huge soup lover, but this soup is AMAZING. A little bit of bite to it and not a whole lot of effort.
I roasted the halved and deseeded butternut squash at a 450F, higher than the suggested temperature, because I had something else in the oven. It sped up the roasting process a little bit, taking the cooking time down to about 30 minutes.
I don’t have the recommended Vitamix for blending purposes, so I sautéed the shallot and garlic in olive oil in a deep pot. When the squash was down roasting, I removed as much of the squash as I could from its skin and added it to the pot. I then added the stock, maple syrup, nutmeg, and a little bit of salt and pepper.
After letting it simmer for a little bit, I transferred the mixture to my food processor and pulsed it a few times.
The soup was really creamy, despite the lack of cream and took less than an hour to make from start to finish. This is a definite make again.
I’m going to have to add a picture of the soup later. My iPhoto is acting up right now.