So Thanksgiving is over, but more holidays are right around the corner! And if you are like me, its not just Christmas dinner you have to worry about, there are many different dinners and parties through the month of December with friends and family. Perfect! That gives you an opportunity to try out delicious new recipes on your friends!
To me, there are a few factors that make a dish great, and I think my Roasted Butternut Squash soup fits pretty much all of them. Its affordable, fresh, minimal ingredients, healthy, and delicious!! Now I could go buy Butternut squash at the store, but if you look at the ingredients on the back, there are words I can’t even pronounce! That’s usually not a good sign. Lol. Not to mention store bought soups contain WAY more calories than MY soup. I don’t understand why people always think that soups are so difficult to make from scratch! And why people always think I’m such a culinary genius for making them!!?? (Even though I am.. lol, jk) They can really be easy if you find the right recipes.
All in all, this is a great soup for the wintertime. Whether for lunch, as an appetizer or dinner, this Butternut squash soup will have everyone coming back for seconds, so you may want to think about doubling this recipe!
Roasted Butternut Squash soup
1 (2-3 lb) Butternut squash, seeded and chopped into 2 inch pieces
1 medium onion, large rough chop
6 cups vegetable or chicken stock (reduced sodium)
3 tbsp extra virgin Olive Oil
1/3 tsp Nutmeg
Salt and pepper
Preheat oven to 400 degrees.
On a large sheet pan, arrange squash and onion evenly, drizzle olive oil over top along with a heavy pinch or salt and pepper, making sure everything has been seasoned.
Roast for about 40 minutes until the squashes edges turn golden brown. Remove and let cool slightly.
Pour squash mixture into a large pot over medium-high heat, add stock and bring to a boil. Reduce to heat to medium-low and allow to simmer for 10 minutes.
Take off heat, and using an emulation blender in the pot, blend ingredients until smooth. (You can use any sort or processor or blender you like) stir in Nutmeg, and season with salt and pepper to taste.