roasted butternut squash soup

It’s funny how my affections change so quickly. One day I am completely loyal and in love with fresh summer produce, have no intention of turning on my oven even for a minute (except for the occasional roasted beet extravaganza) and wouldn’t dream of eating things that signify the end of summer. And then the rains came and just like that I jump head over heels into fall. I bought tall leather boots, a warm (and super cute-thanks H&M!) winter coat, and about 10 pounds of butternut squash.

While the wind whips and the rain pounds our windows, I warm the house with a hot oven. The smell of caramelizing onions mixed with roasting root vegetables is enough to send me into fall for good, leaving tomatoes and fresh corn behind. If this rain keeps up, I might just break out the Christmas records. It’s never too early for that.

roasted butternut squash soup with caramelized onion and yogurt
serves 6 for a main course or 10 for a first course

Ingredients:

  • 1 medium butternut squash peeled, cleaned and cubed
  • 4 medium carrots, peeled and sliced
  • 5 garlic cloves, peeled
  • 4 tablespoons fresh thyme, divided
  • olive oil
  • kosher salt and freshly ground pepper
  • 3 celery stalks, diced
  • 1 onion, diced
  • 6 cups chicken broth
  • 1 heaping tablespoon smoked paprika
  • non-fat greek yogurt

For caramelized onions:

  • 2 onions sliced into rings
  • olive oil
  • salt
  • fresh thyme

Preparation: 

  1. To caramelize the onions, heat a skillet over medium heat. Coat with olive oil. Add onions, salt and thyme and turn heat to low. Cook on low for about an hour until the onions are deeply caramelized. Set aside.
  2. Meanwhile, pre-heat the oven to 400 degrees. Toss squash, carrots, garlic and two tablespoons thyme in a generous amount of olive oil. Season with salt and pepper. Roast vegetables on a rimmed baking sheet until tender, about 20-30 minutes.
  3. In a large dutch oven, add a glug of olive oil, the diced onion and celery, two tablespoons thyme and season with salt and pepper. Cook over medium high heat until vegetables are soft. Add roasted vegetables and smoked paprika. Pour in the chicken stock and simmer for 10 minutes. With an immersion blender, puree soup to desired consistency. [You can also use a regular blender to puree your soup, just be very careful as the soup will be hot. Be sure to remove the stopper in the lid and cover the hole with a clean kitchen towel.] Serve topped with a dollop of yogurt and caramelized onions.
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October 5, 2011. fall, gluten free, quick and easy, soup, vegetarian.

One Comment

  1. tess replied:

    this sounds delicious! I love the idea of caramelizing the onions.

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