The main reason I'm posting this: so that next time, when I want to make my favorite butternut squash soup, I won't have to spend an hour paging through a stack of printouts from the internet, searching google, and consulting cookbooks to try to reproduce this recipe. This is really a blend of about 6 different recipes from all over the place, so it seemed worthwhile to write it down this year.
I'm also posting this because this is mind-blowingly awesome and you should make some like... right now. I apologize for not having any photos but we ate this so fast, there wasn't time for pictures :)
ETA: We made the soup again and I managed to get a photo this time!
ZOMG! The Best Evarrr Roasted Butternut Squash Soup!
- 2 butternut squash, peeled and cut into chunks
- 2 small yellow onions, peeled and cut into quarters
- 3 carrots, well-scrubbed or peeled, cut in chunks
- 3 small apples, peeled, cored, and quarter
- 2 heads garlic
- 3 shallots, diced
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 5 cups chicken or vegetable stock
- Olive oil
- Walnuts, toasted
- Sour cream
- Sagey croutons (see recipe below)
- Place in roasting pan: butternut squash, onion, and carrots. Spray with olive oil and top with salt and pepper. Roast at 400 degrees F for 40 minutes. Add apples to the pan and roast for 10-20 additional minutes or until everything is tender, for a total of 50-60 minutes roasting.
- Roast garlic heads wrapped in foil for the same 40-60 minutes at 400 degrees F.
- Saute shallots in butter over medium-low heat for 5 minutes. Add sage, thyme, and oregano and saute for a few more minutes.
- Add broth.
- When squash and carrots are tender, add squash, onions, carrots, apples, and garlic (removed from skin) to the broth mixture.
- Cook broth mixture for 10-15 minutes over medium-low heat.
- Puree broth-squash mixture with immersion blender until smooth (or however smooth you prefer). Add salt and pepper to taste.
- Top with walnuts, sour cream, and sagey croutons.
While not an absolute requirement, these make a nice contrast to the smooth soup.
- Whole wheat bread, cut into 1/2" cubes
- Olive oil
- 1/2 tsp sage
- 1/2 cup shredded parmesan cheese
Place bread cubes on pan with edges. Spread bread cubes with olive oil. Top with sage, salt, pepper, and cheese. Bake in 350 degrees F oven for 15-20 minutes.
Dark Days Challenge Update
I've done a terrible job blogging about our Dark Days experiences. I would say overall, we were doing incredibly well through December because our usual CSA farmers (Bugtussle Farm) were doing occasional deliveries of fresh produce to the Nashville area. We've been relying on our freezer and lots of eggs for the last few weeks and that's been rather unexciting :) Our more exciting butternut squash soup dinner tonight used lots of local ingredients: butternut squash, onions, apples, garlic, and walnuts, plus chicken broth we made from a locally-raised chicken.