Roasted Butternut Squash Soup

What could be better then an Autumn soup with seasonal fresh veggies? This recipe was made with local produce from a farmers market.
To start off you will need a baking tray lined with either parchment paper or aluminum foil ( to avoid veggies from sticking to baking tray, easier cleaning). You will need all your veggies/fruits peeled and diced up. Evenly distributed on the baking tray. See picture below.
1
 Preheat your oven to 400F, in the meantime sprinkle the veggies with tsp cinnamon, salt, sage, garlic, thyme, brown sugar and oil. Throw it in the oven for 15-20 minutes. Half way through give it all a stir, it should look like this (see below) when they are done. They will be soft enough to put a fork through.
2.jpg

 Transfer the veggies to a pot and add 3 1/2 cups of water. I took a potato masher and mashed the veggies a bit. At this point add in 1 tsp cinnamon and 4 tsp brown sugar. Let it simmer until it reaches a boil, it will get thick so stir it occasionally.

Once it has come to a boil, take off heat. Blend with a hand blender or transfer into blender. Once blended add in 2 cups of half and half cream. I ended up putting it in a crock-pot so it would stay warm for dinner time. (Note: use brown sugar at your discretion, some like it more sweet then others) Ingredient list will be below!

3.jpg

      Ingredients:

3 Cups        Water

Half            Butternut Sqaush, peeled and diced

1 Cup          Carrot, Peeled and diced

4                  Apples, Peeled and diced

2 Cups        Half and Half cream

2 Tsp          Cinnamon

1 Tsp          Thyme

1 Tsp          Garlic, finely diced

1 Tsp          Sage

5 Tsp         Brown Sugar

Time: Approx. 1 hour

Equipment you may need: Hand blender, potato masher, crock-pot.

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