Summer is undoubtedly my favorite season. I am one of those people you will see wearing shorts and flip flops until the first frost. Summer foods own any other season – strawberries, tomatoes, zucchini, peaches, corn, blueberries, the ice cream man, coronas, flav r ice… oh, wait, I was talking about fruits and veggies in season. Anyways, one of the only things that get me excited for fall is butternut squash. It’s delicious roasted, in homemade raviolis, mashed, you name it. But I had never made it into a soup until now. It was great! The one thing I will do differently next time is not process it so much in the blender so it will have a little more texture.
- 2 Tb. olive oil
- 1 Tb. butter (optional)
- ½ c. diced onion
- ¾ c. diced carrots
- 1 large apple, cored, peeled, and diced
- 2 butternut squash, roasted
- 4 c. vegetable stock
- Salt and pepper to taste
- Ground nutmeg to taste
- Ground ginger to taste
- 2 Tb. maple syrup
- Preheat oven to 450.°
- Cut each squash in half and scoop out seeds. Put 1 tablespoon olive oil in a large roasting pan. Sprinkle squash with salt and pepper then place cut side down in pan. Roast about 40 minutes, until squash is tender. Scoop out the insides when done.
- Heat 1 tablespoon olive oil and melt the butter (optional) in a large pot over medium heat. Sautee onions, carrots, and apples until softened.
- Add in squash and then pour in vegetable stock, and season with salt, pepper, ginger, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
- In a blender or food processor, puree the soup mixture until smooth.
- Heat through and stir in maple syrup.
Post-puree, heating through