Thursday, November 13, 2014

Roasted Butternut Squash Soup



It's the perfect time for Roasted Butternut Squash Soup
and Beer Bread Muffins!!

There's snow in the air ...... and on the pumpkins!

This is my favourite butternut squash soup recipe:



Peel and seed a Butternut Squash
Cut it into large chunks.
Add 2 unpeeled cloves of garlic and toss with 2 Tbsp. Olive Oil.
Pour this onto parchment lined baking sheet and sprinkle with fresh chopped Thyme and Summer Savory.
Season with a sprinkle of salt and pepper.
Roast at 425F for 25 minutes.
This smells so good while it roasts!









While the squash roasts, prepare the soup base by bringing 4 Cups of broth (vegetable or chicken) to a simmer.
Add 1 chopped apple, 2 Tbsp. grated ginger and a sprig of Thyme.
Continue to simmer till squash is roasted and apples are tender.






Remove the garlic peel. Combine the squash and garlic with the broth.  Cool slightly.
Use an immersion blender or stand blender to blend the mixture to a smooth and silky consistency.
My vitamix blender made short order of the blending - smooth as silk!
Heat thoroughly and serve with a splash of fresh cream or sour cream.

Serve with a quick bread muffin (we enjoy Beer Bread Muffins from the Muffin Mania Cookbook)




3 Cups flour
5 tsp. baking powder
3 Tbsp. sugar
1/2 tsp. salt
1 Bottle of Beer
Shredded Cheese - optional

Combine dry ingredients.
Pour in the beer and stir with a fork till combined.
Scoop into greased muffin tin (makes 12 muffins)
 Top with some grated cheese.
Bake at 325F for 15-20 minutes.




Till next time .......... find some golden warm recipes to fight the dull drums of a snowy November day! 



6 comments :

  1. I've got a butternut squash, so I'm going to try this over the weekend. I love squash soup! It's getting colder here (low 40's - not too bad!), and our first snow showers may come tonight, so a nice hearty soup would fit the bill. I'll have to go find some summer savory first. The muffins sound good, too!

    ReplyDelete
    Replies
    1. You can used dried herbs instead of fresh as well. I just happened to have the fresh ones still green in my herb bed - for now at least! They are getting "freeze dried" as I type this - ugh!

      Delete
  2. Oh that sounds wonderful! I served a yellow squash soup this week that John loved and I think he'd like this one very much. (I am not much of a squash person.)

    ReplyDelete
  3. Yum. We love butternut squash soup over here. Did you know that it freezes well also? Hope you are staying warm and cozy over there!

    ReplyDelete
  4. I'd love that for my breakfast right now. It looks delicious, Rosella. I have a super duper blender on my Christmas list this year...

    ReplyDelete
  5. My WHOLE family's favourite thing ... beer muffins! I like seeing what spices you use. I just made something like this ... added sweet potato & a carrot. Now you need to give lessons on how to make the fancy cream design :-D

    ReplyDelete