Apparently, I should have blogged this recipe yesterday when LA was rainy and cold and dreary. Today, it was 70 and sunny. Damn, the weather outsmarts me again!
But it's definitely still winter in the northern hemisphere, if not in California, and this recipe is just perfect for the colder months, especially since it can be summed up in two easy steps:
But seriously, here's the recipe for you!
Roasted Butternut Squash Soup
- 1 small butternut squash (about 25 oz.*), diced into 1/2 inch cubes
- 2 sweet potatoes, diced into 1/2 inch cubes
- 2 cloves garlic
- 1 medium white onion, cut into eighths
- 1 tbs. fresh rosemary, coarsely chopped
- 2 tbs. olive oil
- 4 - 6 cups broth
- Preheat the oven to 400F.
- On a lined baking sheet or pan, toss the squash, potatoes, garlic and onion with the rosemary and olive oil. Roast in the oven for 30 - 50 minutes, or until butternut squash is soft.
- Let the roasted vegetables cool slightly before pouring the vegetables and the juices into the pot. Add enough broth to cover your vegetables. Bring to a boil, then simmer for 10 minutes.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Feel free to add more broth to thin your soup out during this process. Salt and pepper to taste.
Sources of Inspiration:
Inspiration for Next Time:
- Roasted Cauliflower Soup
- Creamy Roasted Tomato & Basil Soup
- Buttermilk Potato Soup with Bacon & Jalapeno
* Can I be honest? I cheated with the butternut squash. Trader Joe's had them all diced up, so I grabbed two 12 oz. bags.