Well I’m overdue for a blog post!
A recurring theme in my food is that I tend to eat a lot of the same things, make one dish and eat it for a few days, or make things that are really difficult to make look pretty for the camera. Those, and sometimes I’m just too lazy to take a picture!
But, I did have a few pictures saved up on my camera, so I’ll post them over the next few days. First: Roasted Butternut Squash Soup.
Butternut squash and carrots are pretty cheap, which are the primary ingredients in this soup. I made it really thick, but you could thin it out with some extra broth or water.
Roasted Spiced Butternut Squash Soup
- 1 small butternut squash, peeled, seeded and cut into chunks
- 1 head of garlic, left intact but top sliced off
- 2-3 carrots, scrubbed or peeled, cut into chunks
- olive oil
- Heat oven to 400F.
- Add squash to one pan, and drizzle with olive oil- about 1 teaspoon per cup of squash chunks.
- Using foil to make a packet, add carrots to another pan (but with foil). Drizzle with olive oil (1 tsp per cup of chunks) and seal packet.
- Also put garlic in foil, drizzle with olive oil (1 tsp) and seal foil.
- Add all to the oven, roast for at least 30 minutes (garlic may be done by now); check/turn chunks, roast 30 minutes more or until tender. Remove.
- Roasted vegetables (only 1/2 the head of garlic, unless you really want it all. I saved the rest to spread over bread)).
- 1/2 medium onion, diced
- 1 tsp ginger, grated
- 6 cups water or vegetable broth
- 1 tsp garam masala
- salt and pepper to taste
- Spray dutch oven with oil over heat, add onion. Sauté until fragrant; add ginger and sauté 15 seconds.
- Add water. Bring to a boil, reduce heat.
- Add roasted vegetables and masala.
- Using an immersion blender, blend the the soup until smooth. Add extra water/broth if desired.
- Simmer for 15 minutes, add salt and pepper.
- Serve with homemade bread!