Roasted Spiced Butternut Squash Soup

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

Roasted Vegetables

• 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

1. Heat oven to 400F.
2. Add squash to one pan, and drizzle with olive oil- about 1 teaspoon per cup of squash chunks.
3. 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.
4. Also put garlic in foil, drizzle with olive oil (1 tsp) and seal foil.
5. 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.

Soup

• 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

1. Spray dutch oven with oil over heat, add onion.  Sauté until fragrant; add ginger and sauté 15 seconds.
2. Add water.  Bring to a boil, reduce heat.
3. Add roasted vegetables and masala.
4. Using an immersion blender, blend the the soup until smooth.   Add extra water/broth if desired.
5. Simmer for 15 minutes, add salt and pepper.
6. Serve with homemade bread!