Thursday, September 29, 2011

Recipe – Butternut Squash Soup

Since we are clearly in the full swing of all things autumnal. Yeah…broke out the big guns on that one! College words, look out! Oh, who are we kidding…that’s more like a middle school word. I tried… Anyways, let’s talk SQUASH! YES! It’s fall and it’s time to bust out the pumpkin, butternut squash, and … acorns? Wow… I’m really hitting this one out of the park. Annnnnnnnnnnnyways…

Ain’t she a beaut?!

Part of the reason we keep old holiday season magazines is for fabulous recipes like this one from good ol’ reliable Rachael Ray Mag. As usual, it’s QET = Quick, Easy, & Tasty! QET…how do you pronounce that? I’m sure it will catch on, just like Fetch. Enough ridiculous banter… Here’s the recipe.

Rachael Ray’s Roasted Garlic & Butternut Squash Soup
  • 1 butternut squash (about 2-3/4 pounds), halved lengthwise and seeded
  • 4 cloves garlic, peeled
  • 1 tablespoon extra-virgin olive oil (EVOO), plus more for brushing
  • Salt and pepper
  • 4 sprigs fresh thyme
  • 1 large yellow-fleshed potato, such as Yukon gold (about 8 ounces), peeled and cut into 2-inch pieces
  • 2-1/2 cups chicken broth
  • 1/4 cup plain yogurt
  • 1/4 cup caramelized onions
  • 2 teaspoons finely chopped fresh parsley or chives

  1. Preheat the oven to 375°. Line a baking sheet with parchment paper. Brush the cut sides of the squash and the garlic cloves with the olive oil; season with salt and pepper. Place the squash cut sides down on the baking sheet, tucking the garlic cloves and thyme into the squash cavities. Roast until tender, about 45 minutes.
  2. Meanwhile, place the potato in a medium saucepan and fill with enough water to cover by 1 inch. Bring to a low boil and cook until tender, about 15 minutes. Drain and set aside.
  3. When the squash is cool enough to handle, remove and discard the peel and the thyme. Cut the squash into large pieces. In a blender, working in batches, With an immersion blender, puree the squash, garlic cloves, potato and chicken broth. Season with salt and pepper.
  4. In a medium saucepan, heat the soup over medium-low heat until warmed through. Divide among 4 serving bowls and top with the yogurt, onions and parsley.

And good ol’ RayRay says that if you want to sweeten this tasty soup, you can substitute the potato for an apple. Mmmmmm… either way, it’s delish! Have a bunch of leftovers? Use it in some pasta the next day with some roasted chicken. So tasty!

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