Roasted buttercup squash soup cracked#
Roasted buttercup squash soup skin#
Roasted buttercup squash soup full#

I have always admired her strength and courage towards life. We both have so many similaries yet at the time we are so different! It wise to never let go “that” friend with whom you share your OCD about organization and hygiene lol…it always feel so comforting picking the phone up and talking about just our random “things”. We have known each other since past 16 years but seem to have re-discovered ourselves and our friendship more in last 5 years or so. My dear friend Shweta asked for this recipe quite a few times, and I kept promising her that I’ll post it soon instead of describing over the phone, that “soon” has happened today! When it comes to traditional “Gujarati” cuisine I always look upto her after my mother, because I love the fact that she is always a phone call away. But above all the freshly grated nutmag does the wonders I believe! If you plan a little ahead and put the butternut squash in the oven, the making of the soup is super easy afterwards. The added rosemary and garlic gives it a very aromatic and earthy flavor. And also by roasting it whole it makes it super easy to handle, avoiding all the difficult task of peeling and chopping the whole squash. The roasting of the squash first not only makes it super soft and tender but gives it a very rich caramalized flavor as well. This is a very hearty, rich and creamy – all around delicious winter soup. Talk about chemistry there! 😛 There is no other satisfaction than moping up a good bowl of soup with some nice crusty, chewy bread I tell ya! The moment I text the husband that I’m making soup for dinner, he comes home with nice crusty buggette in hand :D. Winter is the perfect time for my latest soup addiction.

I believe “Soups” and “Minnesota Winter” go hand in had! And as much as I am the summer loving, trail walking, BBQ-ing girl, I love love love making and slurping soups in this Minnesota Cold!

Roasted buttercup squash soup full#

This is my all time favorite winter soup! Butternut Squash is in full season and I am fashionably late in posting the recipe for it lol, but better late than never right? Serve hot.Rosemary and Garlic Roasted Butternut Squash Soup 🙂 ! Enough said! Check for seasonings and add salt, pepper, and/or sugar, if needed. Continue to heat until the soup is hot, stirring occasionally. If the soup is too thick, add some more stock and stir well. Add a little vegetable stock and puree until smooth.Īdd the puree to a medium soup pot along with the rest of the vegetable stock (start with about 2 cups) and warm over medium heat.

Roasted buttercup squash soup skin#

Squeeze the roasted garlic out from its skin into the food processor. Scoop the squash flesh into a food processor along with the apple.

Roast for about 25 minutes, or until everything is browned and fork tender. You don't want to use too many herbs because they will overpower the soup. Sprinkle with some salt and pepper and the herbs (just a few leaves). Place the squash cut-side down along with the apple halves and the garlic. Drizzle olive oil on a baking sheet or glass baking dish.

Roasted buttercup squash soup cracked#

Sea salt and fresh cracked black pepper, to taste

This recipe will make about 3-4 appetizer-sized servings, depending on the size of your squash.ġ medium buttercup squash, halved with seeds and strings removedġ medium tart apple (such as Granny Smith) halved and cored, unpeeled I chose a golden buttercup squash for this soup, but you could use any winter squash you choose. I wanted to make a simple soup that really highlighted the squash with a few background accents of other flavors. We also still have a few apples left from apple picking this year. I'm still well stocked on winter squash from the giant basket I bought at the end of our farmer's market this fall.