Roasted Butternut Squash Soup

THE MOMENT YOU REALIZE THAT WHEN TWO SEASONS COLLIDE 

HALF THE LEAVES ARE STILL ON THE TREES AND REST BURIED UNDER THE SNOW AND YOU HAVE NOT RAKED

BELLA'S OUTDOOR WATER STATION IS ABRUPTLY CLOSED FOR THE SEASON

THE DECK FURNITURE HAS NOT BEEN PUT AWAY 

AND THE BOAT IS STILL IN THE WATER WITH A PREDICTED LOW OF 25 DEGREES TONIGHT.

A BRISK WALK 

BUT REALLY A GOOD DAY TO STAY INDOORS AND COOK A POT OF ROASTED BUTTERNUT SQUASH SOUP

Roasted Butternut Squash and Apple Soup is hearty and a healthy vegetarian soup. . Roasting squash and apples together add a depth of flavor and brings out their natural sweetness. The soup is elegant enough for a dinner party as a soup course, served in mini soup bowls for your next tapa party or as a main course with artisan bread and a fruit salad.

Cook's Notes: A time saver is buying pre-cut butternut squash cubes. For this recipe I worked on streamlining the multiple steps by roasting most of the ingredients ahead which also added more flavor to the soup. This soup tastes even better on the second day after the  flavors meld. 

Ingredients:

• 2-1/4 cups small cubed butternut squash 
• 1 large Granny Smith apple, diced 
• 3/4 cup each diced carrots and onions 
• 3 garlic cloves, minced 
• 1 TB. olive oil and 1 TB. maple syrup
• 1/4 tsp. each curry, ground ginger, thyme 
• 1/2 tsp. each Saigon cinnamon and celery seeds 
• 5 cups chicken or vegetable broth (low salt, low sodium) 
• 1-1/2 TB. brown sugar or honey 
• 1/4 cup half and half or cream
• Garnish roasted pumpkin seeds, bacon bits or pinch of nutmeg 

Directions:

• Line a rimmed baking sheet with parchment paper or a silicone pad. 
• Mix spices and set aside. 
• Preheat oven to 400 degrees. 
• In a large bowl add chopped butternut squash, diced apples, carrots and onions, 
• Drizzle with olive oil and toss to combine. 
  

• Spread mixture evenly on baking sheet. Sprinkle with spices. Roast for 15 minutes. Stir and cook 4 minutes longer. 
• Add roasted mixture to soup pot, pour in chicken broth, add in brown sugar or honey, whisk to combine. 
• On low heat bring soup to a boil. Cook 30 minutes. Use an immersion blender, food processor or blender and puree ingredients 1 cup at a time. 
• Add pureed mixture back to soup pot, adding in half and half and cook 15 minutes longer but do not let boil.
• Garnish with pumpkin seeds or bacon bits.