It’s been a month since I posted about summer being here. School has started and decorations for Halloween and Thanksgiving are already in the stores. I have started a couple of projects and will be sharing them with you as I get closer to being done.
Being that fall is here I will share a Butternut Squash Soup recipe that we really enjoy!
1 ¼ lb. Butternut squash, peeled, seeded & cut into 1” pieces
2 Tbsp. Olive oil
½ tsp. Salt
¼ tsp. Pepper
1 ¼ lb. Yellow squash, cut into 1” pieces
¼ c. finely chopped onion
1 ½ tsp. Pumpkin pie spice
1 Tbsp. Tomato paste
29 oz. Vegetable or chicken broth
½ c. heavy cream
Heat oven to 450 degrees F. Toss butternut squash with 1 tablespoon oil, ¼ teaspoon salt and 1/8 teaspoon pepper. Arrange in a single layer on a baking sheet. Roast turning once, 25 – 30 minutes.
Toss yellow squash and onions in remaining oil, salt and pepper. Add to baking sheet with butternut squash. Continue roasting 30 minutes until vegetables are tender.
In large saucepan, over medium heat, cook pumpkin pie spice 1 minutes, stirring constantly, until fragrant. Stir in tomato paste an cook 1 minutes more. Add roasted vegetables and broth. Bring to a boil, reduce heat to low and simmer 20 minutes. Stir in cream. Remove from heat. Puree soup with an immersion blender or in batches in an upright blender.
Heat gently to warm through. Season to taste with additional salt and pepper. To serve, divide soup in bowls and garnish with sour cream, if desired.