Friday, 10 October 2014

Roasted Butternut Squash Soup

Oooh, this is my 200th post! I can't believe I made it this far, I'm not normally someone to keep going with things, I hardly ever finish projects, but this has been so fun and so fulfilling for me. Thanks to all my readers for your support in the last 2 & 1/2 years.

It's fall, although you'd never know it  by the thermometer outside (22 C right now!), so I'm in full on autumnal mode. Time for my favourite Autumn soup, Butternut Squash.

Roasted Butternut Squash Soup

1 medium Butternut Squash, peeled and cubed
1 large Onion, diced
4 cloves Garlic
2 Tbsp Butter
2 1/2 cups Chicken Stock
1 tsp Cinnamon
2 Tbsp Brown Sugar
Cream or Sour Cream

On a baking sheet, arrange butternut squash, onions and garlic in a single layer and coat with Olive Oil & salt. Roast in a 350 F oven for 10-20 minutes until soft and a little golden coloured.

In a saucepan, heat butter until melted. Add squash, onion, garlic and cinnamon. Cook for 2 minutes until vegetables are coated in cinnamon and butter. Add Chicken stock and brown sugar and bring to a boil. Bring down to a simmer and cook for 5 minutes to combine flavours.

Let cool for a few minutes then use a hand blender (carefully) or a standing blender to blend the ingredients. Top with cream or sour cream and extra brown sugar if desired.

Delicious, decadent, and easy. The perfect autumn soup.


1 comment:

  1. Oh my gosh, that looks yummy, gonna have to try that one!