Butternut Squash Soup

 

Butternut squash. I don't think I liked it as a kid. Sometime in my 20's I wised up and discovered butternut squash soup. So good! Love all the vitamin A, potassium and fiber too.

And tastes so different depending on how it's made. There's the savory version. The sweet. I think I like something right in between. I used to either boil cut up pieces of butternut squash or peel the whole squash, gut and bake before making the soup. Now, I take the lazy way. I roast a whole butternut squash, onion and apple (all cut in half) for an hour in the oven with olive oil salt and pepper. Sometimes a little garlic powder too. And then refrigerate it to make into a soup later.

Peel later. I love the roasted flavor it has this way. Try it!

 

 

 

 

Butternut Squash Soup

 

1 butternut squash cut in half, seeds discarded

1 medium yellow onion cut in half

1 apple cut in 4 sections, core discarded

4 T olive oil or spray oil

salt pepper and garlic powder

3 cups vegetable stock

1/2 cup of water

1/2 cup of milk

1 tsp pumpkin pie spice

1 tsp garlic powder

salt and pepper to taste

 

1. Preheat oven to 400 degrees

2. Cut butternut squash, onion and apple and coat with olive oil or cooking spray or a little of both. Spread on to baking sheet or casserole dish.

3. Salt, pepper and add garlic powder to taste.

4. Bake at 400 for 1 hour.

 

 

5. Put in separate dish in refrigerator with plastic wrap for a few hours or overnite. 

6. Peel skins or outer shells of squash, onion and apple. Discard. Put squash, onion and apple into Cuisinart or blender.

 

 

7. Puree in Cuisinart or blender with some of your vegetable stock.

 

 

8. Add other stock, water, milk, spice, salt, pepper, and garlic. Heat on low for 10 minutes.

 

 

Enjoy on a cool day with a salad and some bread.