Butternut Squash Soup

butternut squash soup

We’re at the tail end of our Indian Summer here in Montreal. For close to a week it’s been hot and muggy, but the forecast for the weekend is cold and rainy. It’s officially time to start thinking about cold weather foods. Although I’ll miss the heat and sunshine the Summer brings, Fall foods are my favourite. Soups and stews made with harvest vegetables, shepherds pie, roasted squash; all of these are warm and comforting to me. I could go on for hours about Fall baking, but for now I’ll just keep it to these two words: pumpkin pie.

We had a little preview of the cold weather a couple of weeks ago, so I took the opportunity to get a head start on the fall cooking and made this Roasted Squash Soup. This is possibly the easiest dish I’ve ever made, if you’re new to cooking this is a great recipe to make you feel like you can do it. Simply roast the squash, onion and garlic until the squash is cooked, then transfer it all to a pot adding chicken broth and spices. Easy peasy!

Roasting the squash, onions and garlic add a sweet, caramelized, dimension to the flavour of the soup. I made it quite thick because I like it that way, but if you prefer a thinner soup simply add more broth. I also use a touch of cream to add .. creaminess to the soup (there must be another word for that, richness maybe?), but that can be omitted if you’d prefer to keep the dairy out.

Roasted Butternut Squash Soup

  • 1 butternut squash
  • 1 medium onion
  • 1 head of garlic
  • ¼ cup olive oil
  • 1 litre low sodium chicken broth
  • 4-5 sprigs fresh thyme
  • ½ tsp ground sage
  • Salt a pepper to taste
  • ¼ cup cream or half and half
  • Sunflower seeds and chives to garnish
    1. Preheat the oven to 400F.
    2. While the oven is heating, slice the squash in half and scoop out the seeds with a spoon (you’ll need a good knife to slice the squash). Peel the onion and slice it in half. Place on a baking sheet season with salt and pepper then drizzle with most of the olive oil. Slice the top off the garlic head then place it on a small piece of foil. Drizzle with the remaining oil, wrap in the foil and place on the baking sheet. Roast for 45 to 50 minutes until the squash is soft (poke it with a fork to test)
    3. Let the squash cool slightly, then scoop out the flesh into a medium pot along with the onion. Unwrap the garlic and squeeze it into the pot (the cloves should slide right out). Add the chicken broth, thyme, sage, salt and pepper. Bring to a boil then simmer for 20 minutes, stirring occasionally. Let the soup cool then puree in a blender or with an immersion blender.
    4. Stir in the cream and serve garnished with sunflower seeds and chopped chives.

Enjoy!

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Magazine Monday – Roasted Stuffed Acorn Squash


(Photo by my brother)

Michael Symon is my favourite Iron Chef. It’s not that I think his food is any better than the others, I supposed I’d have to taste them all to make that call, I just like his personality the best. I think it might be the giggle.

When I saw this recipe in Food and Wine in March I immediately added it to make “to make” list, not only did it sound delicious, it was also a  Michael Symon recipe. It sat on the to make list for a while, but I finally got around to making it this week. I replaced the vinaigrette with some lemon juice and olive oil to make it sugar-free challenge friendly, and I was missing a couple of ingredients so I just used the ones I had on hand for the stuffing. Oh, and I used acorn squash instead of delicata. Okay, maybe that’s a lot of changes but I think it’s still true to the spirit of the original recipe.

This is my Magazine Monday post from this week. Ivonne at Cream Puffs in Venice has been a little swamped lately (she was working on Sunday!) so I’m hosting this week. Here is what the other Magazine Monday-ers were up to:

Roasted Stuffed Acorn Squash

  • 2 acorn squash, halved with the seeds scooped out
  • 1 cup quinoa
  • 1 large Cortland Apple, cored and diced
  • 1/4 cup raisins
  • 1/4 cup pistachios
  • crumbled feta to taste
  • olive oil
  • lemon juice
  • salt and pepper
  1. Preheat the oven to 375 degrees. Season the insides of the squash with salt and pepper, and brush with olive oil. Place on a baking sheet skin side down and roast for 45 minutes.
  2. While the squash is roasting, cook the quinoa. In a medium pot, boil 2 cups salted water. Add quinoa and cook for 10 minutes. Add raisins and cook until all the water has been absorbed.
  3. Mix cooked quinoa with the diced apple and pistachio. Dress with olive oil and lemon juice.
  4. Scoop the quinoa mixture into the center of the cooked squash.
  5. Top with crumbled feta.

Enjoy!