I really love to make soups, especially those that involve winter squash like butternut. Last week I finally decided what to do with the butternut squash that had been sitting on my counter for a week by looking at multiple recipes and merging what I liked about each in one delicious soup.
The results were a thick, rich, delicious deep orange soup that is filling and warming to the soul. The recipe follows.
1 butternut squash
2 6-7 inch long carrots
1 red bell pepper
4 cups of vegetable stock
1/2 cup of skim milk
1/2 tsp red pepper flakes
1 tsp dried thyme
2 garlic cloves, minced
salt and pepper
Remove the skin of the butternut squash (I like to use a veggie peeler), remove the seeds and chop in 1 inch cube pieces. Slice the carrots in circles about 2 cm. thick. Spray a baking sheet with nonstick spray and spread squash and carrots evenly on the sheet. I used two sheets. Salt well and roast at 500 degrees for 20 minutes. Chop the red bell pepper in 1 inch strips and place on the baking sheets with the other veggies. Roast all veggies for 10 additional minutes. Saute garlic until beginning to slightly brown.
Meanwhile, simmer the veggie stock with the thyme, sauteed garlic, and red pepper flakes. When the veggies are through roasting, add them to the simmering stock. Allow mixture to simmer for 20 minutes. Use a food processor or immersion blender to puree the entire soup mixture. Put soup back in the pot (if you used a food processor) and add the milk stirring well.
Soup is delicious if served immediately, but even better after bring refrigerated the following day. Up the deliciousness with some add-ins. I really love a tablespoon of almond butter or peanut butter which makes the soup butternutty. Another favorite topping is a dollop of Greek yogurt. Parmesan reggiano or mozzarella would be delicious as well.
After eating this soup for the past 3-4 days, I have found that I like to accompany it with Kashi TLC crackers or a half sandwich with whole wheat bread smeared with humus and a slice of Jarlsburg. Yum!