Yesterday, I roasted one of the small butternut squash I had brought home from the farmers market in the oven. The house smelled heavenly. Once it was roasted I made a classical butternut squash with celeriac, carrots, a potato with most of the flavor from the sweet, roasted butternut squash. This morning I pureed the cooled soup and poured on serving in an altas jar to bring for lunch. ---- Glass has the advantage that I feel more comfortable heating the soup in the microwave instead of in a plastic container. ----- Fabulous early fall lunch!
Soup on the go.
Roasted Butternut Squash Soup
Makes 3 servings:
- 1x smaller, 1-2 pound butternut squash, halved
- 1 ts olive oil + 1 ts butter
- 1/2 vidalia onion (or 1 shallot), peeled and diced
- 1 small sized peeled sweet potato
- 1 small diced and peeled carrot
- ca 6oz of celeriac root, peeled and diced
- 2 cups water mixed 1 ts bouillon (or vegetable stock)
- Salt (to taste)
- Heat the oven to 375F. Halve the butternut squash, leave skin on and place cut side down on a parchment paper lined cookie sheet.
- Bake for ca. 30min until soft and the juices have caramelized. Cool, and cut into 1 inch chunks.
- In a medium-sized heavy bottom cast iron pot, heat the of olive oil and the butter. When heated, add the onion and soften. (ca. 3 to 4 min). Add the carrot, potato, celeriac and cook for 2 minutes, stirring, until slightly caramelized. Add with the bouillon and the squash.
- Cover and simmer for 25 minutes. Purée the soup with a immersion blender (or cool and use a regular blender). Add more stock or water if necessary.
- Serve with sunflower seeds, goat cheese and fresh thyme.