Friday, January 13, 2012

Roasted Butternut Squash Soup

This is probably one of my favorites soups, and not just because I've made it either. It is so yummy, filling and satisfying on a cold day; actually any day. I could eat this every single day! My husband says, "Where's the meat?!?!" when I make this soup but I love it so much that I don't care what he says! Try it out and you'll be sure to love it too!

Roasted Butternut Squash Soup

1 3 1/2-4 lb butternut squash
2 gala or fugi apples
2 large carrots
1 large red onion
4 cups chicken stock
2 TBSP extra virgin olive oil
1 1/2 tsp salt
1 tsp pepper
1/2 tsp cumin
pinch cayenne
2 TBSP fresh chopped sage

Preheat oven to 425 degrees
Peel and cut butternut squash, onion and onion into 1 in cubes, leave skin on apples and also cut into 1 in cubes. 
Put onto 2 baking sheets in one layer and cover with evoo, salt and pepper. Roast for 30-40 minutes, keep an eye on them and remove when there is a touch of golden brown and they are tender. Remove veggies and fruit and place into a stock pot or dutch oven on medium heat. Add chicken stock, sage, cumin and cayenne. Heat until boiling and blend all together. I use an immersion blender but you could use a food processor or a blender as well. Add salt and pepper to taste.

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