Butternut Squash Soup

I'm fairly well pleased with the little things in life....such as the abundance of butternut squash in the market.  Yes!  It's so good roasted with apples and carrots and the leftovers make a fine soup.  Doug grilled a beautiful fillet of Golden Tile fish so I roasted veggies to go along for a side.




The bonus for me was getting to use the food processor, I love that appliance, maybe best of all, but I don't get to utilize as much as I'd like.  Maybe the new year will have me setting goals to let the processor act as the work horse for chopping, soups and sauces. 

Anyway, after we enjoyed the roasted veg I dropped it in a processor and blitzed away until it was nearly smooth.  Next time I will make it smoother.  The taste was good, but it needed more broth.  So I'll do that next time.

Butternut and Apple Soup

4 cuts Butternut squash, peeled and cubed

2 carrots, sliced

2 apples, peeled and sliced

1 shallot, peeled and quartered

1/2 yellow onion, quartered

4 sprigs rosemary

a little bit of olive oil

salt and pepper

2 cups chicken broth (I used vegetable broth)

1/2 cup cream or Half-n-Half

Preheat oven to 450 F.  Peel and cut up veggies and arrange on rimmed baking sheet. Toss on rosemary and season with salt and pepper.  Now drizzle olive oil over the vegetables and mix up.

Roast for 30 minutes or until the vegetables are tender.  You can use the convection feature on your oven if you have it to speed things up.

Serve as a side dish or if you want to get right to the soup making, place all ingredients except rosemary into a food processor or blender.  Pulse until smooth, or as smooth as you'd like it.  Some folks like texture in this soup.

Add the vegetables to a pot with warmed broth and milk.  Cook on low heat for 30 minutes.

Serve with warm bread. Great lunch.  

Next time I will thin it out more but it surely was tasty to dip bread into a hot bowl of this soup.


 Linking up with Deb at Kahakai Kitchen for Souper Sunday. The linkup is HERE.