Fall Roasted Butternut Squash Soup • RI Children's Photographer
If you have a garden, if you go to farmer's markets, have a CSA or hang out in the produce section of the grocery store, you've probably noticed that squash are everywhere. Delicata squash. Acorn squash. And butternut squash. Right now? My kitchen has enough butternut squash to last forever. Or at least it seems that way.
So what do you do with all this butternut squash? Well, it's fall. Soup season. Where every night presents an opportunity for another yummy, savory soup. I know time is precious...as a RI children's photographer, fall nights often have me shooting or sharing clients' photos in their homes, so cooking time is at a premium. And I know that moms and dads have even more limited time to cook between work, school, activities, and everything else. That said, feeding your family something tasty, healthy, and homemade is so worth it.
So, I present to you my roasted butternut squash soup recipe. This recipe originally was cut out of a magazine years ago, and I've tweaked it a bit to my liking. It's a favorite fall and winter dinner over here with some crusty bread, or a light protein side. It often shows up at Thanksgiving, and it's relatively easy to make. (And, in my case, sometimes the ingredients like to model for me). Get the recipe below...and get cooking!
YOU'LL NEED:
- 1 medium/large butternut squash
- 1 large onion, or 2 smaller onions
- Bay leaf
- Dried thyme
- Olive oil
- Vegetable or chicken broth (3.5 cups)
- Honey or maple syrup
INSTRUCTIONS:
Cut the squash in half and remove seeds. Roast the squash in a 400-degree oven for approximately 40 minutes, or until soft and cooked. (Note: you can cook squash more quickly in a microwave if you're in a hurry, but the flavor just won't be the same.) Let squash cool until you can handle it, and scoop cooked squash out of skin into a bowl; set aside. Peel and dice onion(s). In a large saucepan, drizzle a spiral of olive oil over medium heat. Wait for oil to heat, then add onion and thyme to taste; I like about 2 pinches. Saute onion until it's translucent. Add squash and mix onions and squash together, then add broth. Add bay leaf. Bring to boil, then simmer for 20 minutes. Remove from heat and let cool for a bit. Put soup in blender or food processor; you'll need to do this in 2 separate batches. Process soup til it's smooth and creamy. Add a small drizzle of honey or maple syrup to blended soup, and mix in. Ladle into bowls and enjoy!