Wingin’ It Wednesday: Butternut Squash Soup

Butternut Squash Soup 17

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.

Butternut Squash Soup 1

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.

Butternut Squash Soup 2

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.

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The parsnips should be squishy in their innards as well.

Butternut Squash Soup 8

Told you there was a lot to a butternut squash.

Butternut Squash Soup 9

You’re going to want to wait until the garlic has cooled before you pop the sticky cloves out with your fingers.

Butternut Squash Soup 6

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.

Butternut Squash Soup 3

Butternut Squash Soup 4

Butternut Squash Soup 5

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.

Butternut Squash Soup 10

Top the pot up with some stock.  I ended up using 3 cartons (at 900mL each) of chicken stock.

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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.

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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.

Butternut Squash Soup 15

Serve with more sprinkled nutmeg, a dash of plain yogurt or sour cream, some chives, or just plain Jane like this!

Butternut Squash Soup 16

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

8 thoughts on “Wingin’ It Wednesday: Butternut Squash Soup”

  1. This recipe looks awesome! So healthy and seasonal…my favorite season for food that’s for sure. I really like your blog and the way that you write the recipe. You add personal touches and make it easy to follow along with your pictures.

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  2. my mouth is literally watering like never before. i loooove parsnips, but i’ve never used them in making squash soup. the last time i added roasted capsicum (roast them until the skins have blackened, then peel and add to the soup) and a dash of white wine vinegar and it was sensational! i really suggest you try it out 🙂

    http://ourcuckoonest.com/

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