It's winter, and when it's cold outside, there is nothing better than a warm bowl of soup. It's comforting and filling and usually very simple to put together. This butternut squash soup was no exception. Notice that deep, orange-brown color; that came from roasted the butternut squash and oh my, not only did it add that beautiful color but a delicious, smoky flavor. I took a little help from the store and bought the butternut squash peeled and cut. It's a little more per pound, but it's worth it. So if you can afford that help, I highly recommend it. Here's how I did it:
Roasted Butternut Squash Soup:
About 8 cups organic butternut squash, peeled, seeded, & cut into 1/4 inch cubes
2-4 tbsp olive oil + an extra 2 tsp
1 tbsp salt & 2 tsp pepper + more to taste
1 large organic yellow onion
1 organic granny smith apple
2 cloves organic garlic
2 tsp organic thyme, fresh (or 1 tsp dried)
2 tsp organic curry powder
4 cups organic, low-sodium chicken stock/broth (homemade if you have it) + 1-2 more cups to help thin out the soup
1. Preheat the oven to 400 degrees. Toss the cubed butternut squash with 2-4 tbsp of olive oil. You want all the pieces to be coated.
2. Season with 1 tbsp salt and 2 tsp pepper and toss to coat evenly.
3. You will need 2 large sheet pans to roast properly. Make sure the squash is in 1 layer otherwise it won't roast properly, it will steam which is nice, but not what you want here. Roast at 400 degrees for 25-35 minutes until caramelized and soft.
4. While the squash is roasting, peel and dice the yellow onion. Peel and dice the granny smith apple. Peel and mince the garlic.
5. Add 2 tsp olive oil to a soup pot or dutch oven. Add the onion, apple, and garlic. Cook on medium-high for about 3-5 minutes or until the onions are translucent.
6. Add the thyme and curry powder and season with salt & pepper to your taste.
7. When the squash is done, immediately add it to the pot and stir to combine.
8. Add the chicken stock and cook for about 5 minutes.
9. Now it's time to puree the soup. You can do this a couple of different ways. Add to a blender or food processor, or use an immersion blender if you have it. Just be sure not to overfill the blender or food processor with hot liquid. So puree in batches.
10. Add the soup back to the pot and depending on how thick it is, you will add some more stock until it is the consistency you desire. If you do need to add more stock, you will need to heat it a little more, otherwise it is ready to serve immediately. I drizzled a little cream on the top and served with some bacon bits I had cooked earlier. Enjoy!!