Roasted Butternut Squash Soup To Warm The Tummy

Blast this early winter weather.  It sure stinks unless you like to slog through cold rain or sloppy snow.  Soup is often my remedy for winter chillies.  This is a simple soup made of roasted produce thinned with chicken broth and a touch of milk.  It will warm your tummy and fill you up without too many calories.  The leek adds a slightly different flavor and the apple a touch of sweetness which I find refreshing.  This mellow winter treat is great with a salad for lunch or a sandwich.  No fuss, very little muss.  Just a short list of ingredients and a fairly simple recipe.  Enjoy!

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Roasted Butternut squash Soup

1 butternut squash

1 medium onion

1 leek

2 fat carrots

1 Rome or Gala apple (any baking apple but Granny Smith will do)

1 garlic clove, unpeeled

3-4 cups of chicken broth, preferably homemade

½-3/4 cup of half and half or whole milk, even 1 percent will work!

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First, cut the butternut squash down the length and scoop out the seeds. No need to peel. Place cut side down on a rimmed baking sheet sprayed with cooking spray.  Cut the onion in half and likewise the apple, the leek and carrots; cut off the leek above the light green portion and core the apple halves.  Put apples cut side up.  Roast them all in a 375 degree oven until the squash is tender when poked with a fork.  About 35 to 45 minutes depending on the size of your squash.  If the other fruits and veggies are browned and done early slide them off to a plate to cool.  Caramelized is fantastic but no burnt leeks in my soup thank you!

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When the squash is cool enough to handle, use a big spoon to scoop out all the meat of it into your blender.  Add the scooped out contents of the apple halves, the garlic you have squeezed out of its skin, the carrots and leek halves.  Pour in 2-3 cups of chicken broth, blend until smooth, and add more broth until you reach a consistency you like.  Mine was kinda thick and porridgey.  If you prefer to use a food processor that will work or put the scooped out veggies into a large sauce pan and blend with your immersion (boat motor) blender.  This will not be as smooth as the blender makes it but it is more fun and less cleaning as no blender container to wash!

After the blending is done pour it into a large sauce pan and add up to ¾ of a cup of half and half or whole milk.  I used a half cup but you may like it creamier.

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Taste and add sea salt to your taste (maybe ½ a tsp) and grind in some black pepper too if you like it in your soup. Heat until not quite boiling and serve with a slice of GF toast or some GF rolls.  Perfect wintery day meal especially if you add a side salad of greens to round out lunch