Main Dish – Roasted Butternut Squash Soup

IMG_3693

I had planned to make Thai Butternut Squash Soup today, but discovered I didn’t have red curry paste, a main ingredient.  I had the green curry paste, but in reading comments online, I found that would make a significant taste difference.  I had already started to roast the butternut squash in the oven, so I quickly went in search of another recipe and ended up finding one, modifying it to fit what I had in my home.  The results were delicious!!

This was the inspiration recipe: http://www.chow.com/recipes/30466-roasted-butternut-squash-soup

And this was my modified and halved version:

INGREDIENTS:

2 pounds cubed butternut squash (about 4 cups)

1 tablespoon Extra Virgin Olive Oil

salt

pepper

1 small Honeycrisp apple

1/4 yellow onion

1/2 teaspoon dried Italian seasoning

3/4 teaspoon butter

1 can (approximately 2 cups) of 99% fat free chicken broth

1/2 cup water

2 tablespoons plus 2 teaspoons unsweetened almond milk

DIRECTIONS:

1) Preheat oven to 400 degrees.

2) Line a cookie sheet with aluminum foil.  Mix cubed butternut squash with 1 tbsp. olive oil and a generous amount of salt and pepper, then place onto the cookie sheet.  Bake for 30 minutes, stirring halfway through.

3) Peel and core a small honey crisp apple and dice into medium sized pieces (about 4 ounces apple total).

4) Medium dice 1/4 yellow onion.

5)  Melt 3/4 teaspoon of butter in skillet over medium heat.  When melted, add in apple, onion, 1/2 tsp. Italian seasoning, and salt and pepper to taste.  Saute for 7 minutes, stirring occasionally.  Remove the pan from heat until ready to use.

6) To the above mixture of apple, onion, and spices, add in roasted butternut squash, 1 can of chicken broth, 1/2 cup of water, and salt and pepper to taste.  Place on burner and bring mixture to a boil over medium high heat.  Reduce the heat to medium low and simmer, stirring occasionally, for about 15 minutes. While stirring, press down on the squash pieces with the back of the spoon to break up, helping the flavors to meld.

7) Remove the pan from the heat and add in 2 tablespoons plus 2 teaspoons of unsweetened almond milk.

8) Place in blender in small batches, removing small cap from lid and covering with towel to allow steam to escape while blending.

This makes 4 servings of approximately 3/4 cup each.

This recipe was very good, but I imagine using fresh herbs instead of the dried Italian seasoning would take this soup dish over the top.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s