Roasted Butternut Squash Soup

Hey, was that a nip I just felt in the air?  Is that quiet from the fact that the constant hum of the air conditioner has been turned off and the windows opened?  This weekend was the first time this season that I wore a jacket and enjoyed warming up under my down comforter.  I love summer and I tell myself I will hold onto it as long as possible but every year, the first chilly day, a leaf falling at my feet and a display of pumpkins sends me into a daze of autumn happiness.  I love autumn!

As dearly as I love pumpkins, though, I actually prefer the taste of butternut squash. But it's a formidable looking creature. I've watched Ina Garten, on the Food Network, dispatch a whole butternut with speed and precision but I'll be the first to admit I'd much rather she do it than me.

And I know I'm not alone here. So many people have told me they avoid it because cutting it up seems such a chore. Happily, many markets now do the work for you.  So my weekly grocery order from Fresh Direct included my favorite fall veggie, pre-cut, of course. Roasting it is a simple extra step and so completely worth it for maximum flavor. Some sharp cheese to compliment the naturally sweet veggie and I had autumn comfort in a bowl.  Enjoy!

by Hungry Couple

Prep Time: 15 Minutes

Cook Time: 1 Hour

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Ingredients (8 Servings)

• 2 Cups chunked butternut squash
• 1 Tablespoon olive oil
• 1 Tablespoon unsalted butter
• 2 Tablespoons all purpose flour
• 4 Cups chicken or vegetable stock (I used low fat, low sodium stock)
• 1 Potato, peeled and chunked
• 1 Onion, peeled and quartered
• 1 Tablespoon chopped fresh sage
• Salt & pepper to taste
• Gorgonzola cheese for garnish
• Pumpkin or sunflower seeds for garnish

Instructions

Combine the squash and olive oil in a bowl until well coated. Spread out on a baking sheet lined with parchment paper and roast in a pre-heated 400 degree oven for 30 - 40 minutes until lightly golden brown.

Melt the butter in a large soup pot and whisk in the flour. Slowly whisk in the stock until the liquid is smooth and there are no lumps. Add the squash, onion and potato, cover and cook on medium low heat for 20 minutes.

Using either a stick blender or regular blender, puree the soup until smooth and stir in the sage. Season with salt and pepper and serve with a tablespoon of cheese and a sprinkling of seeds, if desired. Makes approximately 8 servings.

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