There are days that are just meant to be soup days. You know the kind of days I’m talking about. Rainy, dreary, chilly or snowy and bone-chilling cold. The Sunday that I made my first big pot of this soup for the season wasn’t snowy or bone-chilling, just rainy and dreary with a gray sky. A perfect soup day. And what was the soup of the day you ask? Roasted Butternut Squash soup.
This soup says to me “Autumn” like no other soup but on a cold, wintry day it’s just as comforting. I love curling up, yep, this is that kind of meal, with a big bowl on the sofa while the changing leaves whirl around outside as the day slips into cool darkness. But before I can do that I need to make the soup. Some people opt not to make this soup because lets face it, a butternut squash can be a beast to work with. It’s awkward shape an thickness can lead to mishaps with a knife and since we don’t want that to happen it’s easier just to buy a can a soup at the store or pick-up a to-go container at a local restaurant. Since I love a challenge I’ve taken the butternut squash head on for several years, peeling and chopping and roasting until a light bulb went off over my head (seriously, I swear that happened) and the word “duh” escaped my lips. I don’t peel or chop or risk digits to make my beloved soup. I now simply cut the squash lengthwise and scoop out the seeds. Now, when I cut the squash in half it still is a little difficult to hold straight, it tends to want to roll a little so I simply slice off a small sliver of the squash on one side of the bottom (where it’s wider) so that the squash lays flat against the surface of my carving board and then I work my knife through it to slice in half. Once I have two halves I then sprinkle with salt and pepper and drizzle olive oil over both halves.
All right, enough with talking, lets get onto the recipe.
Oh, one more thing before we get to the recipe. I’ve used an immersion blender in the past to puree this soup and it’s worked fine. But this time around I used my Vitamix blender and I was left with the creamiest, silkiest soup I’ve ever made. In the recipe I refer to the immersion blender but if you have a blender that will handle a big batch of hot soup then go for it.
Okay, now the recipe.
- 1 butternut squash, halved
- 1 onion, peeled and chopped
- 1 baking potato, peeled and chopped
- 1 McIntosh apple, peeled and chopped
- 1 Granny Smith apple, peeled and chopped
- 3 cloves of garlic, peeled and chopped
- 3 tbs extra-virgin olive oil
- 1 quart chicken broth
- ½ – 1 cup milk
- salt and pepper to season
- Preheat oven to 400 degrees.
- Rub both halves of the butternut squash with olive oil and sprinkle salt and pepper over both halves. Roast for one hour or until tender.
- In a 9-by-13-inch baking dish, toss the onion, potato and garlic with olive oil to coat; season with salt and pepper. Bake for 30 minutes, add the apples and continue to bake until tender. Transfer vegetables and apples and any juices to a large soup pot, add the chicken broth and bring to a simmer over medium-high heat. Remove from heat and using an immersion blender, puree until smooth. Add milk to get desired thickness, season with salt and pepper.