Fall is the perfect time to make soup, and this roasted butternut squash soup recipe is one of my all time favorites. You can even serve it in nice warm bowls as a main course, or eat it right out of the pot with a ladle (like I usually do).
There is an old used car guy saying, “I love cooking with wine. Sometimes I even use it in my food.” So pour yourself a glass of wine and lets start cooking.
Here is what you need:
1 large butternut squash cut into 2 inch pieces
2 medium onions, peeled and quartered
3 garlic cloves
2 tart apples, peeled and quartered
2 tablespoons olive oil
Red chili peppers to taste (you can use chili powder as a substitute, it’s just not as good)
Salt to taste
4 or 5 cups of beef, chicken or vegetable broth.
Here is what you do:
Preheat oven to 400 degrees. In a large roasting pan toss the squash, onions, apples, garlic and peppers with the oil to coat. Season with a little salt.
Roast for about 40 minutes or until the vegetables are tender and slightly browned. It’s a good idea to stir them up every now and then for even roasting.
Put the vegetables in a stock pot, add the broth and blend with a mixer. Simmer for about 10 minutes.
I make mine with a little more roasted garlic and peppers. I’m sure you will season yours to your own taste.
If you want to serve this caveman style, the original recipe calls for setting the pot on the floor and handing each guest a ladle. However you decide to serve it though, this is a wonderful soup.