Roasted Butternut Squash & Carrot Soup

29 Jul

Happy Friday everyone! Another week gone, another week closer to school beginning (the library will be much less rowdy once the kids have something to occupy their time!) I have three butternut squash that have been staring at me from the dark corners of my kitchen counter for a week…and now there’s two. It’s always a daunting task to get the squash ready to go and cook because it’s such a pain to cut! I’ve made this soup before by chopping (and fighting with) the squash before roasting, but I recently read this great article on butternut squash that said that roasting the squash when just cut in half keeps more of the flavor in! How brilliant. If you want to learn more about this great, versatile squash, I do highly recommend the article. Onto the recipe!

Yum! Loving the smooth, lightly sweet texture of this thick soup.

Roasted Butternut Squash & Carrot Soup

  • 1 butternut squash, cut in half lengthwise
  • A couple handfuls of baby carrots, cut in half lengthwise
  • Canola oil
  • Garlic powder
  • Onion powder
  • Salt/Pepper
  • Vegetable stock (low sodium so you can control the taste of your dish!) 🙂

Preheat oven to 375 degrees.

Prepare your vegetables by rubbing them (or tossing them) with some canola oil (a few tablespoons should be fine) and your favorite spices! When coated well, place veggies on a roasting pan or baking sheet and pop into the oven…for awhile. Be sure to watch the carrots since they will probably be done before the squash. My squash took about 45+ minutes to get nice and soft. Just poke at them every so often until a fork can easily pierce their flesh (how morbid!)

Get thee to the blender! Place the nicely roasted veggies in the blender and slowly add vegetable stock until desired consistency (thick and smooth!) Taste! Good? EAT.

Notes:

  • I definitely would like to make an even CREAMIER version of this (if that’s even possible) using cashew milk…I’m just so fascinated by the many uses of soaked raw nuts!
  • Roast some other tasty root vegetables with the butternut squash in order to get richer flavors (i.e. elephant garlic, squash, sweet potatoes, etc)
  • For a sweet instead of savory soup, use cinnamon, nutmeg, cloves and a couple tablespoons of your favorite sweetener (agave nectar, maple syrup, etc).

So much to be looking forward to this weekend! Tomorrow is a trip to the zoo with my dear sister and then off to the Colorado Dragon Boat Festival. I really hope it’s as amazing as it sounds! I’ll be taking lots of pictures, of course. Hope everyone has a great weekend!

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4 Responses to “Roasted Butternut Squash & Carrot Soup”

  1. Charissa July 29, 2011 at 12:31 pm #

    Ooh, looks so good!

    Thanks for the add on Food Buzz! I love meeting other bloggers that love food just as much as me! 🙂

    • Stephanie July 29, 2011 at 8:01 pm #

      thanks for the comment! i truly believe us food bloggers are here to remind the world how glorious FOOD is! 🙂

  2. kankana July 29, 2011 at 10:21 pm #

    This soup looks so lovely. I too posted a soup 🙂 A trip to zoo sounds so much fun!!

    • Stephanie July 31, 2011 at 1:54 pm #

      soup is definitely one of my favorite types of foods! i will have to try yours 🙂

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