Fallen Souffle

I have been staring at the butternut squash sitting on my counter for about a week now and figured I needed to cook it before leaving for Thanksgiving in VA. I love cleaning out the fridge and eating all of the random things I have bought so when I come home it’s a clean slate and there is plenty of room in the fridge for leftovers. I am also trying to avoid all grocery stores at all costs this week…it is bad enough that the bakery is going to be a madhouse this week.

I decided to concoct a soup from the squash. I kinda just threw together things that sounded good and hoped for the best. What I like about soup making is that you can continually adjust the flavors throughout the cooking process to suit your own taste. I made this soup more savory but you could definately add more sweetness. I like eating healthy things like this before big holidays so I don’t feel so bad about the extensive foodfest we all engage in.

Jen’s Roasted Butternut Squash and Apple Soup
(veggies and spices can be adjusted)

Preheat oven to 400 degrees. Line a large cookie sheet or sheet pan with tin foil. Toss together the following ingrediants:
1 medium butternut squash peeled and cubed
1 medium sweet potato peeled and cubed
1 medium onion cut in large chunks
2 Granny Smith apples cut in large chunks (remove the skin if you want)

Drizzle olive oil over the veggies and sprinkle with salt and pepper. Toss to coat. Roast for about 30-45 minutes until veggies are soft.

In a large dutch oven add 2 14.5 ounce cans of chicken broth , add in roasted veggies. I added in about 1/4 teaspoon each of ginger, cloves, cinnamon and about 1/2 teaspoon of chili powder. Add in whatever other spices float your boat.

Bring to a boil and allow to simmer for about an hour. You could also throw everything into your crockpot to cook. Bring pot off burner and blend with an immersion blender or blend in batches in your blender. Return to pot and over low heat add about 1/4 cup of half and half (I used fat free) and season to taste.

I topped my soup with some parmesan cheese, I will probably make some parmesan croutons to top the soup for lunch tommorrow.

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This entry was posted on Sunday, November 20th, 2005 at 3:40 pm and is filed under Soup. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.