Roasted Squash Soup
Sunday dinners have always been special to me, I set a lovely table, invite family over, spend hours preparing delicious food and make sure I take at least 10 minutes to take a deep breath and look around my table thankfully. Thankful for food, and family. This past weekend my parents joined us for dinner, like most 90-year-olds my Dad loves soup. It's a great way to get a lot of nourishment in a small meal that is easy to digest. He especially loves my roasted butternut squash soup, and so that is precisely what I made.
I love squash, but I hate peeling and cutting it. A few years ago I started roasting. It's straightforward to prepare and tastes even better. I cut one butternut squash lengthways scoop out the seeds and give it a good wash. Then I rub olive oil, salt and pepper, and a few shreds of garlic all over and place face down on a lined baking sheet, add a few onions, and bake at 400degees for 40 minutes or until I can stick a fork in it.
I've broken every garlic press I've ever owned, and a cheese grater works just fine.
While the squash is roasting, I cook the rest of the vegetables.
First I brown one small onion, with 1 TBS of olive oil and two cloves of shredded garlic. Then I add two stalks of celery chopped into small pieces. Next I add more veggies, two medium carrots, peeled, and chopped, and two small potatoes, peeled and chopped.
Once the vegetables have softened I season with Salt & Pepper, then add 4 cups of vegetable broth, and simmer for about 15 - 20 minutes.
Let the roasted squash cool for about ten minutes, and then scrape it from the skin into a separate bowl (be sure to add the garlic and onions)
Slowly add the squash to the soup mixture stirring until well combined and let simmer for 20 or so minutes.
Thats it!! You're ready to blend to your desired consistency. I like my soup very smooth because I'm not a fan of onions, so I used my Vitamix.
Lastly, I grated some fresh nutmeg on top. The soup was a big hit, filling, and sooo good. Dearest Fall I'm ready for you.