Tuesday, September 15, 2015

Roasted Butternut Squash Soup

I took an Ina Garten/Barefoot Contessa Butternut Squash Salad recipe and made it into a rich and creamy soup and it turned out great .  Adjust the recipe as you like!

Roasted Butternut Squash Soup

1            Butternut Squash, peeled and diced
1/2         onion, halved then halved again, keep root on to keep onion together
1/2         head garlic, leave together with skin on
              olive oil
 1-2        tablespoons pure maple syrup
              salt & pepper
4            cups vegetable broth  (More if needed)
2            cups vegan milk  (More if needed)
1            teaspoon coconut oil (optional)
              pinch of sage
              salt & pepper

Preheat oven to 400 degrees.  Peel and dice Butternut Squash.  Halve onion twice, and cut garlic head in half, keeping skin on.

Place the squash, garlic and onion on a large baking dish.  Drizzle with olive oil, a couple tablespoons of pure maple syrup and a sprinkling of salt and pepper.  Toss it all together (you can also do this in a bowl and transfer to the baking dish).  Bake for 20-30 minutes until the squash begins to brown, turning once during baking.  Check on after 15 minutes to make sure garlic isn’t burning.

Chop the roasted onion (will be a little slick), squeeze roasted garlic from the skin and ransfer the roasted vegetables to a soup pot.  Add broth and sage.  Blend with an emulsion blender – or puree in batches in a blender.  Add the vegan milk and season with salt and pepper.  ***Add more broth or vegan milk to get the exact consistency you desire.  ***I also added a teaspoon of coconut oil just for the heck of it.

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