Thank you all for the kind words about my son the other day. He has returned to school and seems to be happy. We are pleased with how the school responded and continues to support him as he learns to navigate college. Thank you, all!
The leaves are finally changing here. The warm weather held on for so long that it has delayed the changing of the leaves past normal. We still have some flowers from summer in our flower beds! Usually by now we would have had at least one below 32 degree night to put everything to bed for winter. This is my weather. Though I hate the thought of the weather ahead I love this time of year.
It is definitely soup weather. We got a butternut squash in our last Community Supported Agriculture (CSA) box for the season. We decided to roast it (we were eating it out of the pan) and then blend it into soup. Yum!
Verdict: This is a savory soup. If you wish to make it sweeter add a bit of dark brown sugar to the soup to your tastes. My wife preferred the sweeter, I preferred the savory.
Roasted Butternut Soup
- 2 1/2– 3 lb peeled butternut squash, cut into 1-inch chunks
- 1 tablespoon extra virgin olive oil
- 1/2 cup butter
- 1 small onion, peeled and diced
- 2 garlic cloves, minced finely
- 4 cups chicken stock
- 1/2 cup heavy whipping cream
- 1 teaspoon ground nutmeg
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- Preheat oven to 350 degrees. Cover a rimmed baking sheet with aluminum foil. Spread squash chunks on baking sheet and toss with olive oil and a few pinches of salt. Roast squash until crispy, about 1 hour.
- In a large stock pot, melt butter over medium-low heat. Add garlic and onions stirring until onions become translucent.
- Add squash, broth, heavy cream, and spices to pan. Increase heat to medium-high. Stir to combine and then use immersion blender to blend soup together until completely smooth. Taste and adjust spices as necessary. If you like add a bit of dark brown sugar at this point.
- Serve hot.