It’s April and I’m in Texas. That usually means beautiful Spring weather, already including some warm days. Like yesterday, for example. My family was over in the evening for dinner/Sherlock and we had to crank the AC while all the cooking was going on. The kids went to bed in shorts and tshirts (for the first time this year- it’s been pants until now). Surprise, surprise, we wake up to 40 degrees and have to turn on the heater today. Everyone is covering their gardens in blankets preparing for a frost tonight. Such crazy Spring weather! That’s Texas!
So we had soup today! It was so warm and comforting. I love it when we get these cool downs. Anything that will delay the impending terrible summer…. I’m all for it! I haven’t made squash soup in about 5 years. I found my old recipe and did some altering, adding the roasting. Oh man does roasting make everything delicious.
This recipe is super easy. Minimal ingredients, minimal effort, but such a delicious end result! Serve is with a yummy crunchy artisan bread like this one!
Prep & Cook time: 50 minutes
1 medium butternut squash
1 medium sweet potato
1 medium white onion
2 tsp olive oil (this is the BEST olive oil)
1/4 tsp ground thyme
1/2 tsp granulated garlic
2 1/2 tsp salt, divided and to taste
5 cups organic chicken broth
-Preheat oven to 425.
-Peel squash and sweet potato and cube.
-Slice or roughly chop onion.
-In a bowl, combine veggies. Drizzle in oil and toss to coat.
-Add thyme, garlic, nutmeg and 1/2 tsp salt.
-Toss again to mix. Spread onto a baking sheet in a single layer.
-Bake for 40 minutes or until slightly browned.
-Remove from oven and allow to cool slightly. Add veggies, broth, and remaining 2 tsp salt to blender. Blend until smooth. (My blender is large- 60oz+ so it all fits without overlowage. If yours won’t hold it all, work in batches.)
– Pour into a pan and reheat. Taste, add salt if needed, and then serve warm with yummy bread!