Roasted Butternut Squash Soup

bn soup

bn soup

It's still hot in Los Angeles, but I am in full on Fall mode! I'm pretty sure I have put pumpkin pie spice in everything and I tried wearing boots the other day with epic fail... it was hot! I did use one of my favorite fall foods though... butternut squash.  I love it for a number of recipes, but in it's classic form of soup is one of my favorites.  I find that roasting the squash with garlic, onion, herbs, and spices creates a much deeper flavor than just boiling it.  This is a dairy-free soup, but you would never know it!  It's thick, rich, and packed with flavor.

Butternut squash is sweet on it's own so I don't like adding more sweetness to it like most recipes do with apples.  I like mine savory with that hint of roasted garlic. Yum!! Fall! This recipe is so easy it's not even fair.  I like to make a grilled cheese with pumpkin seed pesto and white cheddar cheese then cut it into small pieces to use as croutons.  Of course you can use it as a side to dip into the soup but the croutons are just really fun.

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bn soup 5

Roasted Butternut Squash Soup

makes roughly 10 cups

*2 1/2 to 3 lbs butternut squash

*2 cloves garlic

*1 yellow onion

1 tablespoon fresh sage; chopped (if using dried use half the amount)

1 teaspoon dried thyme (if using fresh use double)

1 teaspoon dried rosemary

1/2 teaspoon cumin (optional)

1/2 teaspoon paprika

4 cups vegetable stock

1/4 cup dry white wine; I like Sauvignon Blanc

salt and pepper

Grilled Cheese Croutons

makes one sandwich

*2 slices sprouted bread (or whole wheat)

*1 tablespoon pumpkin seed pesto (or pesto of your choice)

*2 tablespoons white cheddar cheese; freshly grated

*butter for spreading

How To:

*Heat your oven to 425 degree

*Cut the butternut squash into about 1 inch cubes

*Place on a baking sheet lined with aluminum foil

*Cut the onion into small wedges roughly the same size and place on the same baking sheet

*Smash and peel the two cloves of garlic and those go on the sheet as well

*Top with the sage, thyme, rosemary, cumin, and paprika

*Drizzle with olive oil

*Sprinkle with salt and pepper

*Toss everything together so that it is evenly coated with the olive oil

*Place in the oven and bake until soft but not browning; about 35-45 minutes

*In a large sauce pan place the 4 cups of vegetable stock

*When the butternut squash mixture is done pull out of the oven and set on a cooling rack

*Pour the white wine over the hot butternut squash on the sheet

*Once the wine stops boiling pour the mixture into the vegetable stock

*Bring to a light boil and reduce to a simmer

*Take the pan off of the heat and puree it with an immersion blender

*You can use a food processor or a good blender as well, but I never use those for this so do this at your own discretion

*Once blended until smooth place back in the pot over low heat and simmer for an hour stirring frequently

*When ready to eat you can prepare the grilled cheese

*Butter one side of each piece of bread

*Place cheese on one piece of the bread

*On the other piece of the bread spread the pumpkin seed pesto on the inside and place onto the cheese

*Use a panini press or hot skillet to cook both sides of the sandwich until golden brown on both sides

*Once the sandwich is done cut down the center making two sides

*Then cut down the center of the two sides making long strips

*Cut these strips into small cubes to use as croutons

*Place the hot croutons onto the hot soup and serve!

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