They’re saying the Fall season is approaching faster than usual. I’ve got no issues with that, since Autumn is my favourite season. The cooler weather, the colours, the FOOD! Speaking of which, I’ve just harvested 6 butternut squashes! (and there’s still a few more ripening in the garden). Nothing screams comfort food more than a bowl of soup. All of these winter melons and squashes are just perfect for colder weather. By far, my most favourite of them all is butternut squash.
The reason why I call this the Lazy Roasted Butternut Squash soup is b/c it is meant for a) the quick meal searcher, or, 2) the lazy meal prepper. Honestly, I have no patience to cut up my squash into pretty little squares. I don’t think I even have the extra 10 mins either (nor do I have the most heaviest and sharpest chef knife lying around either, it’s on my to buy list – I know, I know, major food blogger no-no).
With my 2 year old running around all day (goodbye daytime naps!), it is becoming impossible to envelope myself in intricate meal prep. I’ll have to save that for another day in another year. Hence, the lazy roast.
This traditional roasted butternut squash soup will go great with a light salad or even some classic grilled cheese sandwiches. This is a super easy recipe and wonderful as a make-ahead option. Believe it or not it tastes even better the next day!
Lazy Butternut Squash SoupCourse: Uncategorized
1/2 of a large butternut squash (about 1.5 pounds), of which halved vertically and seeds removed
1 tbsp of oil for drizzling
dash of salt and pepper
½ cup chopped white onion
3 garlic cloves minced
⅛ teaspoon ground nutmeg or even cinnamon works
1 sprig each of rosemary, thyme
Freshly ground black pepper, to taste
1 tsp of smoked paprika
3 cups of water
2 carrots, chopped big pieces ok
2 celery stalks, chopped big pieces ok
1 granny smith apple, chopped, skin removed
1 tbsp of lemon juice
1 tbsp of butter, or coconut oil
- Preheat oven to 400 degrees Farenheit. Cut your butternut squash lengthwise, remove seeds. Very lightly spread some olive oil and sprinkle a dash of salt and pepper. On a baking tray (or pizza tray), place foil on it, and then place both pieces of butternut squash face down. Let it cook for 45 mins. Every oven is different, so it should be fork tender by that time.
- In the mean time, you can chop up the carrot, celery and apple, throw it into a pot with at least 3 cups of water (you want to boil down to about 2 cups). And boil these veggies for say 15 mins until fork tender. Feel free to add more water, but keep in mind you only need 2 cups for the soup.
- While the veggies are boiling, cut up your onion and garlic, saute it on the stove in some butter (or ghee or coconut oil). Add your spices to this as well. Paprika, Salt Pepper etc. Set aside.
- If you are done before the boiling veggies is over, then get your dinner rolls, bread and butter, or sandwiches prepped!
- Once the squash is done, remove from oven and scoop out the roasted squash into a blender. I only use half of the squash because I mix a few other veggies in, but also, I will admit, my daughter is not a fan of soupy soups so I cut up the remainder for her instead. She’s a happy camper b/c she can stuff herself with the pieces.
- Place some (if not all) of the veggies, the onion and garlic, and 1 cup of the water into the blender. Be careful! Wear an oven mitt to hold the top of the blender just in case anything comes out (food or steam). Blend until desired consistency. You will have to transfer the remaining veggies into another container or mixing bowl because now you need your pot!
- Place the blended squash and veggies into the pot, put on low heat. Blend the remaining veggies and another cup of water. Once blended add to your pot. Add 1 tbsp of lemon juice. Taste.
- Add a bit of hemp seed milk to make it a bit creamier if you want. Just add 1-2 tbsps as a drizzle on top of each bowl. It’s prettier this way too 🙂 Enjoy!