Posts tagged ‘butternut squash’

November 16, 2011

Roasted Winter Squash Soup

I’m all for vegetables on their own, shining for themselves. I love vegetables in their raw form. Lately, I’ve been wondering if this is just laziness in me. I went to an incredible restaurant where they did magical things with wintery vegetables. Vegetables that I like okay but loved that night. Brussels sprouts, I’m sorry I never gave you a chance as a kid. We’ll make up for lost time.

This soup is amazing (no Brussels sprouts in this one, but squashes). I’m out of my lazy rut, because however delicious vegetables are in the raw, they don’t hold a flickering candle to this hero of foods, this bowl of beastliness, this delight of the senses.

Roasted Winter Squash Soup

1 medium acorn squash
2 1/2 T butter
3 garlic cloves, minced
1 large red onion, diced
15 oz vegetable broth
1 1/2 c butternut squash, roasted with olive oil
1 1/4 t thyme
1 1/2 t cumin
1/2 t ground white pepper

Slice acorn squash in half then slices 1/2 inch thick, or as close as you can get to that. In a preheated to 375 degrees F oven, roast the acorn squash for 20 minutes. I had leftover butternut squash, but I roasted that in a 400 degree F oven for about 15 minutes. You could roast these guys together probably. Whatever order you do it in, just drizzle with olive oil and make sure the pan gets a good little bit of olive oil, too.

Once you’ve got your roasted and peeled squashes (Squash is about 40 times easier to peel post-roasting. I didn’t know. Should’ve. Didn’t. Do now.), you’re ready for the soup bit. Melt the butter in a large pot over medium heat. Saute garlic and onion until tender.

Add broth, squash, and herbs. Bring to boil. Lower heat and let simmer until squash is really tender. This’ll take about 25 minutes or so.

Puree soup in food processor or blender. Return soup to pot. Bring to simmer. Add a little more vegetable broth to make it soupier.

This soup will make you melt. This soup will make you fall in love. This soup will make you very sleepy. Creamy without cream. Decadent. Flavorful. Oh my god. I’m going to get some more right now.

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November 6, 2010

Roasted Butternut Squash with Feta

I meant to make muffins. I’d never tried savory muffins, so I thought, “Oh, boy, adventure.” Also, I’m not sure that I’ve ever had butternut squash, and I most certainly have never personally cooked with it. Sadly (deliciously), these butternut squashes did not make it to muffin form.

You see, the first step of this muffin-making process was to roast the chopped butternut squash. (For those astute readers, yes, I had to chop the butternut squash then season them first. Before roasting them. But first step in the general sense…. Does that count?)

Okay. So several steps into process, the original recipe requires you to roast butternut squash. When I took them out of the oven, they sizzled and smelled. Oh, how they smelled! So wonderful. So butternut squashy. I cut out the muffin part, served it as a side dish, and I am VERY happy to bring you the results.

Roasted Butternut Squash with Feta
Inspired by 101 Cookbooks

2 medium sized butternut squash, chopped into 1/2 inch cubes
Pepper and salt, to taste
Extra Virgin Olive Oil
1/2 c feta
2 t ground mustard
1 1/2 t parsley

Preheat oven to 405 degrees F. Chop butternut squash into cubes, place onto cookie sheet. Drizzle extra virgin olive oil over squash cubes. Sprinkle with salt and pepper to taste.

After 15- 20 minutes of roasting, remove from oven and place onto serving dish. Think to yourself, “Hm, I probably should’ve cut those smaller.”

Top with feta, parsley, and ground mustard.

Enjoy!!! Then, think to yourself, “Hm… I should’ve saved some for others to try instead of eating it all myself.”

Update:: I’ve got it. The perfect solution. You can just tell your loved ones that you wanted to practice this recipe before you forced them to try it. Then, you make a fresh batch just for them and try not to eat all of that. Eh?!! Eh?