Baked Butternut Squash Soup
“A first-rate soup is more creative than a second-rate painting.”
Autumn is the perfect time for soups. I heard someone called a new dieting style ‘souping’ instead of ‘juicing’! Maybe it would be next fad for people seeking healthier nutrition, but this is not something new, at least, to me. With respect and belief in healing powers of soup, let’s cook some butternut squash soup!
– butternut squash (4.49 lb squash is used for this recipe), seeds removed, baked
– 1/2 – 1 bulb of white or red onion, chopped
– 2 medium carrots (baby carrots are used here – an equivalent of 2 medium carrots), chopped
– 1-2 stalks celery, chopped
– cream (half & half) or heavy cream (to taste – I used a few tablespoons)
– spices: cinnamon, nutmeg, brown sugar, salt, black ground pepper, ground Allspice, thyme, marjoram.
– butter and grapeseed oil
– garnish (optional): apple slices, browned almond slices, brie cheese, cinnamon.
1. Preheat the oven to 400F. Cut butternut squash in half lengthwise. Scoop the seeds out, so that there would be no slimy fibers left that hold the seeds within the squash. Sprinkle both halves with cinnamon, nutmeg, brown sugar and salt. Pour some grapeseed oil and add some butter on the foil. Place squash cut-side down on the oily baking sheet. Bake 35-45 minutes til toasty-brown. Test with fork. Let it cool off and remove the skin.
2. Heat grapeseed oil on a large skillet. Chop veggies. Sautee onion, carrots and celery. Add spices (thyme, allspice, salt, pepper) to taste.
3. Mix squash with sauteed veggies and process it in blender in batches. Add cream, water (of necessary) and spices to reach desired consistency and taste.
4. Serve with sliced apples, brie and browned almonds. Sprinkle with cinnamon.
Share this recipe with your friends, and stay warm and healthy this autumn!
The Amateur Expert.
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Author: Elena White