|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.
|Step by Step Vegetarian: The Perfect Guide to Meat-Free Meals | Parragon Books|
That's why I'm so grateful for my copy of Step by Step Vegetarian: The Perfect Guide to Meat-Free Meals from the Love Food line from Parragon Books. 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.
|Roasted Squash Soup with Cheese on Toast|
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.
|Roasting Pan with Butternut Squash and Onions|
|Roasted Butternut Squash and Onions|
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 stock and finished with sour cream.
|Roasted Butternut Squash Soup|
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?
Roasted Butternut Squash Soup
- 2 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
- 2 small white onions, peeled and quartered
- 3 tablespoons garlic cloves, peeled and crushed
- 5 sprigs fresh thyme, leaves removed
- 2 tablespoons extra-virgin olive oil
- 4 cups vegetable stock, divided
- 1/3 cup sour cream
- Salt and pepper, to taste
- Fresh chives, snipped
- Preheat oven to 375°F.
- Place the butternut squash, onions, garlic, and thyme in a large roasting pan.
- Toss the vegetables with the olive oil until evenly coated and then spread the vegetables out into a single layer.
- Roast the vegetables for 1 hour, stirring occasionally, until the vegetables are tender and have started to caramelize.
- Transfer the vegetables to a Dutch oven. Add 2 cups of vegetable stock and puree with an immersion blender until smooth.
- Stir in the remaining 2 cups of vegetable stock and the sour cream.
- Season with salt and pepper and heat through gently.
- Ladle the soup into warm bowls and garnish with a sprinkling of snipped chives.
- Serve immediately with toasted baguettes slices on the side.
Recipe by Michelle Rittler | Taste As You Go // Adapted from Step by Step Vegetarian: The Perfect Guide to Meat-Free Meals
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