Recipe: Roasted Butternut Squash Soup
September 23, 2009 § 2 Comments
Fall is officially here and that means squash! I love butternut squash and acorn squash this time of year. Here’s a recipe I made up using what I had in the house.
- 1 butternut squash halved and seeds taken out
- 4 stalks collard greens roughly chopped
- 1 seeded chopped jalapeno
- 1 onion chopped
- a few handfuls baby carrots sliced
- 32 oz container of chicken or vegetable broth
- olive oil
- salt and pepper to taste
Preheat oven to 400 degrees. Half the squash lengthwise and remove seeds. Put the squash cut side down in a baking dish. Add 2 cups water to the dish. Bake for 45 minutes to an hour or until tender. Let it cool.
Add the olive oil to a pot and saute chopped onion, jalapeno, and carrot about 5 minutes. Add collard greens and broth. Cover and simmer about 20 – 25 minutes or until collards are tender. Let it cool slightly.
Add all ingredients to a blender and process until smooth. (You could also use a hand held emulsion blender if you have one and blend it right in the pot.) If it’s too thick you can add additional broth or water. Add the processed mixture back into the pot and cook it until it heats up. Season with salt and pepper to taste.
I would normally serve this with a salad or even some crusty bread with olive oil or smart balance spread. Some melted goat cheese on crusty bread would be yummy also. Today I felt stuffed after just a bowl of the soup. You could certainly add a can of drained rinsed chickpeas or other bean to the soup to add more protein and fiber. I may do that next time. Some fresh ginger in the soup would be a nice addition as well.
Here’s a photo:
The soup doesn’t look green so that’s probably why my son ate it! He had his soup with a grilled cheese sandwich. 🙂