I am beginning to enjoy this time of year. I used to dread the Fall season because the weather gets cooler and summer clothes and flip flops get put away. Now when the leaves turn orange, brown and red, I think of eating warm and nourishing foods. I love that the colours of the vegetables in season also resemble the colours of the leaves.
Butternut squashes and other types of squashes dominate the grocery store this time of year. It’s hard not to buy them and make something out of them. The kids really enjoy this Memorable Dish, but this wasn’t always the case. They were used to drinking Chinese cleansing soup which is clear, so drinking this thick soup was weird to them. Now that they’re older and their taste has evolved, they are embracing this mushy soup. I make different versions of this soup and my oldest son really likes it with cumin added in.
I have tried roasting the butternut squash with the peel on, but the results are better if you peel it first. If you leave the peel on, the flavour gets left behind on the peel. Since you scoop the flesh out after roasting, the caramelization is left on the peel where the flavour is. To give this soup extra oomph, I tossed in a few garlic cloves to roast with the squash.
This is one of the recipes that you can’t really screw up and can make on the fly with a few ingredients on hand. If you want to sauté some onions and carrots, feel free to do so. I make this soup different every time and everyone always loves it! Enjoy this super easy (except for the peeling of the butternut squash part :P) and delicious Memorable Dish while the squashes are in season.
- 1 Butternut Squash, peeled and cut into 1/2 inch chunks
- 5 cloves of Garlic, peeled
- Olive Oil
- 4 cups Chicken or Vegetable Stock
- 1/2 tsp Cumin
- Salt & Pepper to taste
- Preheat oven to 400°F.
- Place butternut squash and garlic on roasting pan and put enough olive oil to coat everything. Toss and make sure all the pieces are coated.
- Roast butternut squash and garlic for 20-30 minutes.
- Flip them around with a spatula and roast for another 20-30 minutes or until brown.
- In a pot, put the roasted butternut squash, garlic, cumin and stock.
- Use an immersion blender to blend until smooth.
- Bring the puréed soup to a boil.
- Add salt and pepper to taste. Then drizzle olive oil on top if desired.
Use more or less broth depending on the consistency you like or the size of your butternut squash.