Baked Butternut Squash Soup
I made a pot of this great soup during our recent arctic weather. I love the combination of sweet and savory. It's really versatile and can easily be adjusted to a vegetarian or vegan diet. Enjoy!
Step one:
Quarter the squash. Scoop out the seeds. Turn upside down onto parchment paper-lined cookie sheet. Bake at 350F for 40-45 minutes, until soft.
Step one:
Quarter the squash. Scoop out the seeds. Turn upside down onto parchment paper-lined cookie sheet. Bake at 350F for 40-45 minutes, until soft.
Step two:
Remove from oven. Let cool enough to handle. Scoop the pulp from the skin and place into soup pot.
Remove from oven. Let cool enough to handle. Scoop the pulp from the skin and place into soup pot.
Into soup pot, add one quart chicken or vegetable stock, 1 Tbsp. butter (optional), 1/8 tsp garlic powder, 1/8 tsp onion powder, 1/4 tsp dried thyme, and a few sprinkles of black pepper.
Smooth together with immersion (wand) blender. Heat gently (do not boil). Adjust seasoning as desired. (The broth has enough salt in it for me.)
Smooth together with immersion (wand) blender. Heat gently (do not boil). Adjust seasoning as desired. (The broth has enough salt in it for me.)
Ladle into soup bowls and garnish as desired. Options include bacon bits, sour cream, etc. Serve with warm crusty rolls or bread.
Stay warm!
1 comment:
It sounds delicious. I like all winter squash, so I should try it.
Cold here in Wyoming, too, but still no snow. I think it is too cold to snow.
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