I have a recipe for a Roasted Butternut Squash soup. It’s extremely yummy and perfect for this weather. Roasting the Butternut Squash and Carrots gives it an extra dimension of flavor. I have to dig it up somehwere!
Aha! Found it! I made modifications to the recipe as I do with all:
This is the recipe I used. I added to it a head of roasted garlic, couple sprigs of fresh Rosemary and used butternut squash instead of acorn.
The blender did not work so great to purée so I used the food processor instead.
We were short on time so I bumped the temp up to 450.
I roasted all the vegetables first, to add an additional dimension of flavor, added a bit of heavy cream, and finally some citrus to punch it up a bit. It turned out beautifully! I thought it was delicious and unusual!
1 acorn squash cut in half, seeded
10 large carrots, peeled and cut into 3 inch sections
1 large onion, peeled and cut into 4ths
1 Orange, the juice of (or you could use several tablespoons of Orange Concentrate)
Fresh Thyme sprigs
1/2 cup of Heavy Cream
1 can low sodium chicken broth use vegetable broth instead
1 soup can water
Salt and Pepper to taste
1/2 to 1 tsp nutmeg
good shake of ginger
small shake of allspice
You must first roast your vegetables, place them on a heavy sheet pan and drizzle with a bit of olive oil, salt, and pepper and thyme and toss.
Roast at 385 degrees for about 1.5 hours, stirring occasionally (I had to do it in 2 batches)
Remove and let cool, you can then dig the pulp out of the the Acorn squash and put it directly into the soup pot with the remaining roasted vegetables.
Add the broth and the can of water, and the spices, go easy at first you can add more later
Puree in a blender our use your handy immersion blender, heat soup up to serving temperature
Add your orange juice and heavy cream, taste and re-season as you like. I am a huge fan of ginger and nutmeg so I added more.