I’m still sick. And I’m not happy about it. After thinking I was good to go yesterday and making the ‘yay you’re healthy again dinner,’ I was up the rest of the night with chills while hacking up a lung. My Dr. said I can’t go back to work until Thursday; actually she said I should take the rest of the week off but that’s not happening. I’m getting stir crazy and incredibly annoyed with the fact that I can’t be functional for more than an hour before I’m exhausted. So, I decided to make soup to make me feel better. I had leftover Chicken Noodle Soup that Dan made me Sunday for lunch, so I needed a different soup that was easy and that didn’t take much energy, because I don’t have any. Roasted Butternut Squash Soup it was.So. Easy. Butternut squash, onion, garlic, olive oil, salt, pepper (I forgot about that until the end), and some homemade chicken stock. I cleaned and squash, peeled it, and chopped it into 2 inch pieces.Then a rough chop of a white onion and I peeled a couple of large cloves of garlic. Then I peeled another and tossed that in too, because we love garlic.Then I mixed them all in a baking dish, drizzled in some oil, sprinkled in some sea salt, and then added a cup of chicken stock and popped it into a pre-heated oven for 90 minutes. So I could go sit down because I was already tired.After the 90 minutes of baking, everything was very nice a roasted and our house smelled like roasted garlic deliciousness. I checked on it a couple of times to make sure there was enough chicken stock to keep the veggies from burning to the bottom of the pan and gave it a quick stir. The extra clove was definitely a good choice. Then I put the roasted squash, onions, garlic, and leftover chicken stock into a pot, added the rest of the chicken stock and cooked on medium for another 20 minutes.Oh yeah and I added a bunch of pepper and another good pinch of salt.
And into the blender. Just about half at a time. I’ve over packed a blender before and I just didn’t have the energy to have to clean up a mess like that.Then into (another, since I was blending the mixture half at a time) pot to maintain it’s heat.We can’t have soup without Dan’s Como Bread. This particular batch made loaves that were wide and flat. Dan explained why to me, but I can’t remember now. Have I mentioned how tired I am?
From scratch Roasted Butternut Squash Soup. And trust me, it is as good as it looks. Oh man. Creamy. Slightly sweet. With a wonderful roasted garlic flavor. Sooooo gooood. And easy. I started it super early so we ate early like an old married couple and now I can drug up and go to bed.
- 1 small to medium (2 lb) Butternut Squash
- 3 1/2 Cups of Chicken stock
- 1 large onion
- 2-3 large cloves of garlic
- 2 Tablespoons of olive oil
- sea salt and pepper to taste
- Preheat oven to 350°F. Mix squash, onion and garlic cloves with 1 to 2 tablespoons olive oil in glass baking dish and pour 1 cup stock over the top. Sprinkle with 1/2 teaspoon salt.
- Bake at 350ºF for 1 1/2 hours or until fairly soft and a little caramelized-looking; check on the pan every 20 minutes or so and if necessary, add additional liquid to keep it from scorching to the bottom of the pan. Stir once during cooking.
- Add squash, garlic, onion, and any liquid from baking dish into a large Dutch oven or stockpot. Add 2 1/2 cups stock and 1/2 teaspoon each salt and pepper to the pot, and cook over medium-low heat for at least 20 minutes.
- Purée all ingredients in a blender, half at a time, pending the quality of your blender. Add back to pot and adjust salt and pepper to taste.
- Serve with buttered bread and enjoy!