Butternut Squash Soup

I did not take pictures as I cooked this recipe because, honestly I forgot. There was a lot going on. That being said, this recipe got a lot of love at the party I made it for. This recipe does require an immersion blender. A food processor could be used but it would probably be a bit more difficult. Also, I made a large pot of soup for a party, feel free to cut down on the amount as needed.

Ingredients

I made up this recipe as I went. All amounts are approximate. This recipe was created to be vegan and without capsaicin – the chemical that makes peppers spicy. Feel free to add red pepper for spice or bell peppers to the vegetables that are roasted – red or orange would be good. Chicken broth could also be used instead of vegetable broth.

• 2 large butternut squash
• 1/2 lbs baby carrots
• 1 large sweet potato
• Fresh herbs: sage, thyme, rosemary
• 5-6 large cloves of garlic
• 1-2 shallots
• 2 large containers of vegetable broth (I think they are 1 quart containers)
• Salt and pepper to taste
• Olive oil

Toppings

Not all these topping have to be used. Pick what fits you.

• Red pepper flakes or chili oil
• Minced chives
• Ceme fraiche
• Balsamic (the good stuff, not not the cheap watery stuff)
• Toasted squash seeds – see my recipe

Directions

1. Prepping the Butternut Squash
   • Wash the butternut squash and cut in half.
   • Clean out the seeds, set aside to toast later.
   • Salt the meat of the squash and set facedown on a cookie sheet
   • Bake for 45 minutes at 400ºF
   • It’s done when you can stab the skins easily with a fork
   • Once done, set aside to cool
2. Prepping the Other Vegetables
   • All the following will be added to a large oven safe pot
   • Peal and chop the sweet potato into cubes, add to the pot (you can cheat and use pre-diced)
   • Add the baby carrots to the pot (regular carrots can be peeled and used as well – dried carrot greens would also be a good topping)
   • Wash and chop the fresh herbs, add to the pot with the vegetables
   • Peel and add the garlic to the pot
   • Peel and dice the shallot, add to pot
   • Drizzle everything with olive oil
   • Cover and bake for 45 minutes at 400ºF
3. Once everything is roasted
   • Move the pot from the oven to the stove, please don’t burn yourself here
   • If you have time, let things cool a bit.
   • Add 1 quart of vegetable broth to the pot.
   • Using an immersion blender, blend the broth and roasted vegetables.
   • Once blended, scoop out the cooled meat of the butternut squash into the pot. Discard the skins.
   • Add the 2nd quart of vegetable broth slowly as needed. You will probably use all of it.
   • Mix with the immersion blender until smooth. Note: if you want really smooth soup, you can strain it through a fine mesh sieve. This is an absolute pain and honestly, no one cared that I didn’t do this.
   • Add salt and pepper to taste and let simmer for at least 30 minutes to an hour to allow the flavors to meld.
4. Serve with your preferred toppings and a couple slices of crusty bread
5. Enjoy!

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