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!
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