Autumn Harvest: Easy Roasted Butternut Squash Soup.
Autumn Harvest: Easy Roasted Butternut Squash Soup
As the crisp autumn air settles in and the leaves transform into vibrant hues of orange and gold, it’s the perfect time to embrace the flavors of the season. This year, I was inspired by a delightful visit to England last winter, where my wonderful cousins treated me to a delicious roasted butternut squash soup accompanied by warm sourdough bread. It was such a comforting dish that I knew I had to recreate it myself!
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This fall, as I harvested butternut squash from our farm, I set out to make my own version of this beautiful soup. It’s a simple yet satisfying recipe that captures the essence of autumn and pairs perfectly with a slice of sourdough bread and butter.
Ingredients:
- 1 large butternut squash
- 2 cups homemade bone broth (or store-bought)
- 1 onion, chopped
- 2-3 cloves of garlic, minced
- 1 jalapeño, seeded and chopped (optional, for a hint of spice)
- Olive oil, salt, and pepper to taste
Instructions:
- Roast the Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper. Place it cut-side down on a baking sheet and roast for about 40-50 minutes, or until the flesh is tender.
- Prepare the Soup Base: Once the squash is cooked, remove it from the oven and let it cool slightly. Scoop out the flesh and add it to a large pot. In the same pot, heat a bit of olive oil over medium heat and add the chopped onions. Sauté until they become translucent, then add the minced garlic and chopped jalapeño. Cook for an additional 2-3 minutes until fragrant.
- Combine Ingredients: Add the roasted squash flesh to the pot along with the bone broth. Stir well and bring the mixture to a gentle simmer. Let it cook for about 10-15 minutes, allowing the flavors to meld together.
- Blend the Soup: Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Season with more salt and pepper to taste.
- Serve and Enjoy: Ladle the soup into bowls and serve it hot with a side of crusty sourdough bread and butter. The creamy texture and the subtle sweetness of the butternut squash, combined with the perfect hint of spice from the jalapeño, create a heavenly dish that truly celebrates the flavors of fall.
This roasted butternut squash soup is not only easy to make but is also a beautiful way to enjoy the bounty of the autumn harvest. Whether you’re serving it at a cozy family dinner or enjoying it by the fireplace, this soup is sure to warm your heart and satisfy your taste buds.
So, gather your ingredients, embrace the spirit of the season, and enjoy this delightful dish that pays homage to both my English roots and the wonderful produce from our farm! Happy harvesting!
Autumn Harvest: Easy Roasted Butternut Squash Soup.
Ingredients
- 1 large butternut squash
- 2 cups homemade bone broth or store-bought
- 1 onion chopped
- 2-3 cloves of garlic minced
- 1 jalapeño seeded and chopped (optional, for a hint of spice)
- Olive oil salt, and pepper to taste
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper. Place it cut-side down on a baking sheet and roast for about 40-50 minutes, or until the flesh is tender.
- Prepare the Soup Base: Once the squash is cooked, remove it from the oven and let it cool slightly. Scoop out the flesh and add it to a large pot. In the same pot, heat a bit of olive oil over medium heat and add the chopped onions. Sauté until they become translucent, then add the minced garlic and chopped jalapeño. Cook for an additional 2-3 minutes until fragrant.
- Combine Ingredients: Add the roasted squash flesh to the pot along with the bone broth. Stir well and bring the mixture to a gentle simmer. Let it cook for about 10-15 minutes, allowing the flavors to meld together.
- Blend the Soup: Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Season with more salt and pepper to taste.
- Serve and Enjoy: Ladle the soup into bowls and serve it hot with a side of crusty sourdough bread and butter. The creamy texture and the subtle sweetness of the butternut squash, combined with the perfect hint of spice from the jalapeño, create a heavenly dish that truly celebrates the flavors of fall.
