Tuesday, September 30, 2008

Roasted Butternut Squash Soup

Today it finally feels like fall here. Cooler temperatures came right behind last night's rain and we woke up to a heavy fog which finally gave way to cloudy skies. Perfect soup weather! Of course I make soup even when it's 90 degrees outside, but it's nice to know that now I'm at least seasonally appropriate. The grocery stores have pumpkins and squash crammed into every available nook and cranny, so I bought a nice big butternut squash and decided to use half of it for this creamy soup. Roasting the squash and onions brings out their natural sweetness and adds a little bit of caramelization for extra flavor.

Roasted Butternut Squash Soup

1/2 large butternut squash, peeled and diced into 1/2" cubes
2 medium onions, sliced
3 large cloves of garlic
2 Tbsp olive oil
2 tsp salt
1/2 tsp pepper
2 tsp cumin
2 tsp curry powder
1 1/2 tsp dried thyme
1 quart chicken broth
pinch cayenne pepper, optional
fat free sour cream, optional

Preheat oven to 375 degrees. Cover large baking sheet with aluminum foil (I used the no-stick kind.) Prepare vegetables and toss with olive oil, salt, pepper, cumin, curry powder and thyme. Spread vegetables onto baking sheet in a single layer. Place in oven and roast for 30-40 minutes, stirring once, or until vegetables are tender. Remove from oven.

In soup pot heat chicken broth and add oven roasted vegetables. Simmer for 10-15 minutes. In batches, puree soup in blender until smooth. Stir in cayenne pepper if using and adjust other seasonings as needed. (I ended up adding extra cumin and curry powder.) Garnish with fat free sour cream.

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