Roasted Butternut Squash and Garlic Soup

Note by Phyllis Brown:  My brother-in-law brought me butternut squash Sunday!  The first thing I had to make was soup – it is so delicious!  And especially on a day like today – windy, rainy and cool!  I roast my butternut squash in the oven with garlic, olive oil, salt, pepper, sage and cumin – until it is so tender you can mash it with a fork!  Then add a little vegetable broth.  Top it with feta cheese and roasted pumpkin seeds – oh my!  Ritchey had worked so hard today – and he loved this soup from the first bite – to the very last!

Roasted Butternut Squash and Garlic Soup

  • 2 small butternut squash, peeled, seeded and cut into cubes
  • 5 cloves garlic, roughly chopped
  • salt
  • pepper
  • sage
  • cumin
  • olive oil
  • 18 ounces vegetable broth
  • feta cheese
  • roasted pumpkin seeds

Place butternut squash and garlic on a cookie sheet.  Sprinkle with salt, pepper, a good handful of dried sage and a handful of cumin.  Drizzle with olive oil.  With your hands mix together until squash is coated with olive oil and seasonings.  Bake in a 425 degree oven about 30 to 35 minutes – or until you can easily mash with a fork.  Mash garlic and squash.  Put into a large pan, add vegetable broth a little at a time until soup is of desired consistency – I prefer a thick soup – almost a bisque.  Use an immersion blender to puree.  Add additional broth if needed.  Serve topped with feta and roasted pumpkin seeds.  Enjoy!

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6 responses to “Roasted Butternut Squash and Garlic Soup

  1. This just screams fall. Looks absolutely delicious.

  2. I love butternut squash soup. It is warm and comforting on a cool or cold day.

  3. I love butternut squash anyway that it can be prepared. Pairing it with garlic in a soup is a great idea. Now I’ve another item for some Fall evening’s meal. Thanks!

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