See, I can make foods that are not sugar laden and cavity inducing. Up to this point, I am fairly certain that many of you were starting to think that my poor children must live on a constant diet of sugar. That is not so though. I do actually cook in addition to baking. This past weekend when I went grocery shopping they had a huge selection of squash to choose from and they were all on sale. I decided to grab a butternut squash to make some roasted butternut squash soup.
I will tell you that my husband does not like smooth or creamy soups so he just had a quick taste. Only one of the kids would even try it. I love my little man Jackson. He is truly my favorite foodie. No matter what I make he tries it. It is so nice having a little kid that likes more than hot dogs (which he hates), chicken nuggets (he prefers roasted chicken) and pizza. He loved this soup and ate it for the last several days as his after school snack and actually cried when he learned he had eaten it all. So, yeah, it was really good soup. If you like potato soup then I think you will like this as well.
- 1 tbsp. olive oil
- 1 butternut squash
- 1 tbsp. butter
- 1/3 c. Spanish onion, chopped
- 1 lg. or 2 sm. garlic cloves, minced
- 4 c. chicken or vegetable broth
- 1/8 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. smoked paprika
- 1 tbsp. fresh chopped sage, plus more for garnish
- 1/4 c. heavy whipping cream
- Preheat oven to 375° and line a baking sheet with foil. Cut butternut squash in half lengthwise and scoop out the seeds. Brush the insides with the olive oil and place the squash, inside down on the baking sheet. Bake for 40-45 minutes. Remove from the oven and let cool enough to handle. Remove the skin and cube the roasted squash.
- Melt the butter in a large saucepan over medium-high heat. Add the squash, onion and garlic and sauté for about 10 minutes. Add the broth and spices and bring to a boil. Cover, reduce heat and simmer for 30 minutes.
- Use an immersion blender to purée the soup until smooth or slightly chunky if you so desire. If you do not have an immersion blender remove from heat and blend in batches in a blender. Be sure to remove the center piece from the lid and cover it with a towel so steam can escape.
- With the soup in the pot, stir in the cream. Serve in bowls and top with the remaining chopped sage for garnish.
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