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Turtle Box Blog

October 03, 2014

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Roasted Butternut Squash Soup

If you have a Vitamix, Ninja or other similar blender you may know just how easy it easy to make a great soup recipe. This butternut squash recipe doesn't take much work, and can be a great soup to freeze and heat up on a day when you don't feel like cooking.

Butternut squash is a winter squash - these vegetables are usually tougher and can keep for several months without spoiling. It is a good choice for recipes calling for a large amount of squash because they are dense—the seeds are in the small bulb opposite the stem end, so the large stem is solid squash. Their vivid orange flesh is sweet and slightly nutty with a smooth texture that falls apart as it cooks. Ripe squash have a vivid, saturated color and a matte, rather than glossy, finish.

RECIPE: ROASTED BUTTERNUT SQUASH SOUP

Summary: Makes four dinner servings or six-eight appetizer portions.

INGREDIENTS

2 tbsp extra-virgin olive oil
1 butternut squash
¾ cup onion, chopped
1 carrot, chopped
¼ tsp dried thyme
2 cups warm water
½ cup reduced-fat milk
salt & freshly ground black pepper

INSTRUCTIONS

Preheat oven to 400F. Slice squash crosswise in the middle, then slice each piece again lengthwise. Place on baking sheet and drizzle with 1 T olive oil; sprinkle with kosher salt. Roast squash for 50-60 minutes until very soft and lightly browned.
Meanwhile, preheat a skillet over medium heat (if making the traditional way, use a pot instead). Add remaining 1 T olive oil; add onion and carrots. Saute until onions are soft and onions and carrots are lightly browned, about five minutes.
Remove squash from oven and, using a spoon, scrape out the flesh, discarding the skin. Place in Vitamix along with carrot/onion mixture and remaining ingredients. Starting at 1 then going quickly to 10, then to high, blend soup for 5-7 minutes until very hot and steaming. Serve immediately.

Preparation time: 5 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 4