Butternut Squash Soup

This simple recipe for a warm Butternut Squash Soup requires very little active cooking and only a small amount of prep. The warm spices like Turmeric, Paprika & Chipotle Chili Powder add a much needed warm heat with each spoonful at the end of any cool Fall night. Any leftovers? Turn it into Butternut Squash Sauce for a delicious and easy pasta.

Ingredients

1 Butternut Squash (large)
1 White Onion (medium)
1 Russet Potato (medium)
Olive Oil
Dried Thyme
Black Pepper
Sea Salt
1 cup Water
2 Garlic Cloves
2 cups Vegetable Stock
2 large Bay Leaves
1 Pinch Tomato Paste
1 Pinch Chipotle Chili Powder
1 Pinch Turmeric
1 Pinch Paprika

To start, chop the raw Butternut Squash, White Onion & Potato into similar sized-pieces so they roast evenly. Toss with Olive Oil, Dried Thyme, Black Pepper & Sea Salt.

Add to a baking dish lined with parchment paper and Roast at 375°F for 45 minutes or until all four slides in easily. After 20 minutes into cooking add 1 cup of Water to the pan and let cook the remainder of time.

After 45 minutes, or until a fork slides in easily, remove the Vegetables from the oven and allow them to cool before placing them in a blender with 2 cups Vegetable Stock & 2 Garlic Cloves. Blend until completely smooth.
You can add more or less Stock to adjust the consistency of the soup, but remember more liquid will cook down in the next step.

Add the mixture to a large sauce pot & add 2 large Bay Leaves, Tomato Paste, Chipotle Chili Powder, Turmeric & Paprika. Allow to simmer covered for as long as you can allow stirring occasionally. I let mine sit for over an hour and a half, but as long as it continues to cook for at least 1 hour the flavors really begin to develop. If you notice the soup getting too thick for your liking add more Stock or Water, but if you choose to add Water add additional Spices, Salt & Pepper as to not dilute the flavors too much.

Add Sea Salt and Black Pepper to taste. Remove Bay leaves before serving. If you’d like an extra silky consistency & you’re not confident in your blender’s capabilities run the entire mixture through a course strainer before serving.

Yields: 2 Bowls or 4 Cups

Tools Used:
Baking Pan
Blender
Large Sauce Pot
Strainer (optional)