Butternut Squash Soup

Yep. You read that title right. I’m making butternut squash soup just as winter turns to spring on this lovely 50 degree day. Now normally I would be celebrating all things spring right now, but it occurred to me this week that I hadn’t bought one butternut squash all season long. Crazy right? So I bought one. I asked Paul how and he wanted it and he said soup, so who am I to disappoint? I suppose this will be (hopefully) a farewell dinner to winter. Yea, that makes sense.

IMG_1767

IMG_1768Chop it.

IMG_1769Roast it.

IMG_1771

IMG_1772Simmer it.

IMG_1773Puree it.

Butternut Squash Soup

For the squash:

  • 1 butternut squash, peeled and chopped into chunks
  • 1 1/2 tbl olive oil
  • 1/4 tsp dried rosemary
  • pinch of salt and pepper

For the soup:

  • 2 tbl olive oil
  • 1/2 medium onion (or one small onion); chopped
  • 2 celery stalks; chopped
  • 1 cup carrots; chopped
  • 1 garlic clove; minced
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 4 cups chicken/vegetable broth
  • 1/4 cup milk
  • 1/8 tsp cinnamon
  • salt & pepper

To Roast Squash:

Preheat oven to 400 degrees.

Place chopped butternut squash onto a tin-foil lined baking sheet. Drizzle olive oil, salt, pepper and rosemary over squash. Toss with tongs or your hands so all pieces are evenly covered.

Put in oven and toss with tongs intermittently. About every 10 minutes

Cook for 35 minutes, or until fork tender. Set aside.

For the Soup: 

Heat olive oil in soup pot or dutch oven over a medium heat.

Add onions, celery and carrots. Sauté until onions have softened; about 5 minutes.

Add garlic, rosemary and thyme. Sauté for another 2 minutes.

Add broth to deglaze the pot. Add butternut squash and bring to a boil.

Once boiling, reduce the heat and allow the soup to simmer for 40 minutes.

Puree soup with immersion blender or a regular blender.

Add cinnamon and milk to soup. Add salt & pepper as needed.

IMG_1774Eat it!