Roasted Butternut Squash Soup
Here’s what you do when you get hungry when you have only enough oomph to blink. You chop, chop, chop some butternut squash (remember, slow is the goal here) settle them into a roasting pan tossed with olive oil and salt and pepper, place them in the oven at 375 degrees F. covered with foil for about 40 minutes, and then you lie back down on the couch. Go back to watching those leaf patterns, listening to mellow jazz with no words so your mind can wander. Soon a warm aroma will wrap around you like a blanket and you’ll sigh. That’s right. We all need October slow. Go on, settle back, you deserve it after that busy, busy summer. All that other stuff can wait. Here is an easy soup with a bit of nutty warmth. It was inspired by a new cookbook, “Eating Local” by Janet Fletcher.
Total Steps
4
Ingredients
10
Tools Needed
8
Ingredients
- 2 cup butternut squash, peeled, seeded and chopped
- 2 tablespoons olive oil
- Salt and pepper
- 1/4 cup hazelnuts, roasted and chopped
- 1/2 medium onion
- 2 clove garlic
- 1 teaspoon fresh sage, diced
- 2 cup vegetable broth
- 1 pinch red pepper flakes
- Sour cream(optional)
Instructions
Step 1
Preheat oven to 375 degrees F. Spread butternut squash tossed in olive oil and seasoned with salt and pepper on a baking sheet, cover with foil, and bake. Bake for about 30 minutes, or until tender. Remove the foil and roast for an additional 5 minutes.
Step 2
On a separate baking sheet, spread out the hazelnuts and roast for about 7 minutes at 350 degrees F. Transfer the nuts to a colander and use a tea towel to rub off the skins. Using a food processor, blend the hazelnuts fine.
Step 3
In a stock pot, sauté the onions in the remaining olive oil until translucent, about 3 minutes. Add garlic, sage, and blended hazelnuts and stir for an additional 1-2 minutes. Add the butternut squash and broth. Bring to a simmer, stirring, and cook for about 5 minutes. Let the soup cool and then purée it in a blender or food processor.
Step 4
Return the puréed soup to the pot and season with red pepper flakes, salt, and pepper. Serve with a garnish of sour cream.