I had a craving for a roasted vegetable soup, and my parents picked up a variety of squashes from the local farmer’s market, so I grabbed the nearest butternut and I got started. I love any excuse to roast vegetables, so preheat your oven to 450°F and get some pans ready.
I sliced up a butternut squash and set it on a baking sheet. Actually, it took two baking sheets (butternut squashes have a lot on them). I also cut the tops off 4 heads garlic and chucked them on a sheet as well.
I had about 4 or 5 parsnips that I scrubbed and cut up as well to be roasted. They’ll add sweetness to the mix. This is gonna be a sweet soup.
Drizzle all yo’ roasty goodness with olive oil and salt and pepper and roast everything for about 45 minutes, or until they’re nice and crusty on the outside and you can jab a fork in them easily.
The parsnips should be squishy in their innards as well.
Told you there was a lot to a butternut squash.
You’re going to want to wait until the garlic has cooled before you pop the sticky cloves out with your fingers.
While that’s roasting or cooling or whatever, chop up about 2 large onions and plop them in a frying pan with some butter and some olive oil and cook them on medium low until they start to caramelize. This will make them lovely and sweet.
Peel the roasted squash (or use a big metal spoon to scoop it out of the skin, like I did) and plop it in a big mother of a pot, together with your caramelized onions, your roasted parsnips, and your roasted garlic.
Top the pot up with some stock. I ended up using 3 cartons (at 900mL each) of chicken stock.
Bring that to a simmer, stirring to break up the squash a bit. Season with salt and pepper while you’re waiting for it to bubble.
Once it starts to bubble, leave it for a few minutes, then remove it from the heat and have a go at it with the immersion blender. BRRRRRRRZZZZZZZZZHT! Season with a bit of nutmeg to taste.
Serve with more sprinkled nutmeg, a dash of plain yogurt or sour cream, some chives, or just plain Jane like this!