What I Made: Roasted Butternut Squash Soup

While fans of the Pumpkin Spice Latte might disagree, to me, nothing says “Fall is here” like butternut squash soup. It’s sweet but savory, and hearty enough that it makes a nice meal when served with a crusty piece of french bread.  Pair it with a grilled cheese when there’s really a chill in the air and enjoy the Fall season before we’re all complaining about the bitterly cold winter.  Maybe I’m just still in shock from the deep freeze that was last year.  Brr!

Besides the patience required to sit idly by while smelling the delicious vegetables as they roast slowly in the oven, the soup recipe is very simple. Cut up the squash and place cut side up in a baking sheet, brushed with oil and sprinkled with thyme.  Cut the tops off two onions and a head of garlic and do the same.  Cover both with foil and roast in a 350 degree oven for at least two hours.  My squash roasted faster than my onions, so check frequently, as cooking time may vary. Once the veggies are cooled, peel off the skin and mash together in a large pot. Add broth and cream (I used half and half to cut down a bit on the fat) and mix with a stick blender until smooth.

ButternutSoup

 

As always, the full recipe follows.

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What I Got: Week 14

Week14
Dinosaur Kale, Bok Choy, Broccoli, Butternut Squash, Green Romaine Lettuce
Honeycrisp Apples (4), Asian Pears (4), Kiwiberries (1/2 pint), Red Bell Peppers (4), Sweet Onion, Edamame, Red Potatoes