Roasted Butternut Squash Soup

bn soup

It’s still hot in Los Angeles, but I am in full on Fall mode! I’m pretty sure I have put pumpkin pie spice in everything and I tried wearing boots the other day with epic fail… it was hot! I did use one of my favorite fall foods though… butternut squash.  I love it for a number of recipes, but in it’s classic form of soup is one of my favorites.  I find that roasting the squash with garlic, onion, herbs, and spices creates a much deeper flavor than just boiling it.  This is a dairy-free soup, but you would never know it!  It’s thick, rich, and packed with flavor.

Butternut squash is sweet on it’s own so I don’t like adding more sweetness to it like most recipes do with apples.  I like mine savory with that hint of roasted garlic. Yum!! Fall! This recipe is so easy it’s not even fair.  I like to make a grilled cheese with pumpkin seed pesto and white cheddar cheese then cut it into small pieces to use as croutons.  Of course you can use it as a side to dip into the soup but the croutons are just really fun.

bn soup 5

Roasted Butternut Squash Soup

makes roughly 10 cups

*2 1/2 to 3 lbs butternut squash

*2 cloves garlic

*1 yellow onion

1 tablespoon fresh sage; chopped (if using dried use half the amount)

1 teaspoon dried thyme (if using fresh use double)

1 teaspoon dried rosemary

1/2 teaspoon cumin (optional)

1/2 teaspoon paprika

4 cups vegetable stock

1/4 cup dry white wine; I like Sauvignon Blanc

salt and pepper

Grilled Cheese Croutons

makes one sandwich

*2 slices sprouted bread (or whole wheat)

*1 tablespoon pumpkin seed pesto (or pesto of your choice)

*2 tablespoons white cheddar cheese; freshly grated

*butter for spreading

How To:

*Heat your oven to 425 degree

*Cut the butternut squash into about 1 inch cubes

*Place on a baking sheet lined with aluminum foil

*Cut the onion into small wedges roughly the same size and place on the same baking sheet

*Smash and peel the two cloves of garlic and those go on the sheet as well

*Top with the sage, thyme, rosemary, cumin, and paprika

*Drizzle with olive oil

*Sprinkle with salt and pepper

*Toss everything together so that it is evenly coated with the olive oil

*Place in the oven and bake until soft but not browning; about 35-45 minutes

*In a large sauce pan place the 4 cups of vegetable stock

*When the butternut squash mixture is done pull out of the oven and set on a cooling rack

*Pour the white wine over the hot butternut squash on the sheet

*Once the wine stops boiling pour the mixture into the vegetable stock

*Bring to a light boil and reduce to a simmer

*Take the pan off of the heat and puree it with an immersion blender

*You can use a food processor or a good blender as well, but I never use those for this so do this at your own discretion

*Once blended until smooth place back in the pot over low heat and simmer for an hour stirring frequently

*When ready to eat you can prepare the grilled cheese

*Butter one side of each piece of bread

*Place cheese on one piece of the bread

*On the other piece of the bread spread the pumpkin seed pesto on the inside and place onto the cheese

*Use a panini press or hot skillet to cook both sides of the sandwich until golden brown on both sides

*Once the sandwich is done cut down the center making two sides

*Then cut down the center of the two sides making long strips

*Cut these strips into small cubes to use as croutons

*Place the hot croutons onto the hot soup and serve!

bn soup 20

bn soup 19

bn soup 18

bn soup 17

bn soup 16

bn soup 14

bn soup 13

bn soup 12

bn soup 11

bn soup 7

bn soup

Leave a reply

Copyright © From Scratch With Maria | Design by The Nectar Collective
Privacy Policy