I was invited by my sweet friend Annie to participate in her Thanksgiving side dish round up. Annie is the best, she has helped and encouraged me so much with my blog I'm so happy to play along. I've always wanted to try roasting butternut squash to see if it makes that much of a difference in the flavor of soup, so I chose this as my side dish, and btw, it makes a difference!
Roasted Butternut Squash Soup
1 butternut squash
1/2 onion
Veggie broth 2-4 cups
Almond milk (optional)
Salt
Pepper
1-2 teaspoons Ground Ginger
To roast the squash, slice it into quarters and scoop out the seeds. Place it cut side down on a baking sheet and roast it at 375 degrees for 1/2 hour. It should be fork tender by then but if not continue until it is.
In a soup pot...
Saute the onion in a little water (oil if you must) til soft
Add the roasted, peeled and diced squash
Season with salt and pepper and a pinch or 2 of ground ginger
Add about 2-3 cups of vegetable broth. You will have to decide how thick or thin you want it so the amount is up to you. My squash was pretty big so I used 3 cups veggie broth and while blending I added 1 cup almond milk
Once it it heated through you can use an immersion blender or transfer to blender carefully and pulse til you've reached your desired consistency.
That's it. Roasting the squash definitely deepens the flavor of this soup. It's hearty and healthy!
I plan to serve this as my first course on Thanksgiving day in tea cups just like I did in 2012.
Please click over to see what the other talented bloggers are making!
Classic Casual Home
Rough Luxe
My Sweet Savannah
Most Lovely Things
I'm going to make this on Friday, Janet. I have a pumpkin tureen that I can serve it from! Thanks so much for participating.
ReplyDeleteMary Ann
thank you mary ann. x
DeleteI always love that your recipes are so healthy but not overly-complicated to make, which (to me) is the sign of a great cook/chef (fewest ingredients are often the best!). I can't seem to get into butternut squash...it's too sweet to me with most things I've tried...so will see how it is with the roasting because everything about it just screams Autumn/Winter and it seems like we're finally 'there', here in SoCalif (maybe) with these overcast, cooler, drizzly days of the recent few. I love the color of the cooked squash, and all that good color has to be full of nutrients.
ReplyDeletethanks vicki. i hear you re sweet potatoes. my favorite way to eat them is baked with earth balance salt and fresh cracked pepper. that takes the sweetness down. i don't like sweet potato fries either. maybe add hot red pepper flakes to this and it def bosses that sweetness out.:) i always add some on the top as a garnish. x
Deleteoh good grief charlie brown!
ReplyDeletethis blog is like eating one potato chip.
next thing I know I'm reading and reading and drooling and some of them don't even have to do with thanksgiving and soup! LOL!
I do love your pumpkin soup... circa 2012... yummy!
haha, thanks tammy j!!! xo
DeleteI love butternut squash soup. It is so versatile! I have been adding red lentils to it for extra protein and heartiness, and a bit of fresh nutmeg ground over the top, or smoked paprika, depending on my mood.
ReplyDeletethat's a great idea, i bet it tastes great! x
DeleteJanet,
ReplyDeleteYour soup sounds delicious! And I love how you serve it in tea cups for a first course.
xo
annie
thanks annie. x
DeleteMmm, sounds so good! I love my daughter’s sweet potato soup, too. And today it’s finally cool enough to be considered soup weather here in the S F Bay Area!
ReplyDeletei know here too carolyn. it's so fab after that long hot summer! x
DeleteLooks so good. I so envy your discipline to keep things simple. I don’t know why but when I make butternut squash soup I end up adding so much cream and wine it’s like I should just skip the soup and drop a stick of butter in a bottle of wine like lime in corona and just drink that. No oil?! Whaaa?! Your 2012 table is evergreen in its perfection
ReplyDeletehaha, i know no oil. when you get old this is what happens. x
DeleteYour 4 ingredient pasta is delicious! Will be trying this soup too. I love the purity of your recipes! Kay
ReplyDeleteLovely soup and it would be Weight Watcher friendly too which I like a lot!
ReplyDeleteThe colour just looks it belongs in like Autumn and Thanksgiving...
It's so sensible to keep the menu simple so that you can relax and enjoy your guests...I often try too hard with new and elaborate dishes and then I end up all hot and bothered.
I WILL MAKE THIS TOO!!!!!!!!!
ReplyDeleteWONDERFUL RECIPES on this POST.........XX
This sound amazing Janet! Thank you for sharing your recipe - look forward to making this soon!
ReplyDeleteHi Janet
ReplyDeleteI commented days ago but it didn't post. I love butternut squash soup. Maryann has a great recipe that I have used for a couple of years, but I would like to give this one a try. I love the idea of serving it in teacups for Thanksgiving!