Roasted Butternut Squash Soup
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Stephen and I recently took a week-long trip, splitting our time between Las Vegas (he had a conference) and Phoenix (to visit friends). You guys know that I love traveling because it gives me a chance to explore new places by trying new restaurants, but even I have to admit that we overdid it. We ate so well (and so much) while on the road, that we're both ready to get back eating simpler, one-course meals... as soon as I'm back from a quick solo trip up to Connecticut this weekend.
That's why I'm so grateful for my copy of Step by Step Vegetarian: The Perfect Guide to Meat-Free Meals. This stunning cookbook breaks down 60 vegetarian recipes into easy-to-follow steps that are accompanied by beautiful photographs that help you visualize those steps.
You all know that I like to include at least one vegetarian meal in my weekly Menu Plans, so it didn't take long for me to bookmark several that I wanted to try.
A version of Roasted Butternut Squash Soup based on the recipe for Roasted Squash Soup with Cheese on Toast.
If you've worked with fresh butternut squash before, then you know that it takes a bit of effort to break it down. And, if you've worked with fresh butternut squash before, then you'd probably agree with me in saying that it's worth paying a little more money at the grocery store to have the squash peeled, halved, and (sometimes) cut into chunks ahead of time.
The base for this soup couldn't get any simpler. Just a handful of ingredients roasted together for about and hour and then blended with vegetable broth and finished with sour cream.
I've encountered several versions of butternut squash soup this fall that tasted more like a filling for a pie than a savory soup, so I loved that this soup wasn't on the sweet side. To keep things simple, I served my version with toasted baguette slices drizzled with a bit of olive oil and sprinkled with sea salt rather than the cheesy toast. While I'm sure the combination would have tasted delicious, I didn't want anything to stand in the way of the flavor of the squash.
This soup is easy enough to make during the week and elegant enough to make for a weekend dinner party. You could even make the soup ahead of time (minus the sour cream) and store it in the freezer for later... Perhaps as part of your Thanksgiving dinner?
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