Monday, December 14, 2009

Butternut Squash Soup


or maybe it should be called Butternut Squash Puree. I don't know exactly.
Did you hear about the hugest butternut squash ever?
Well, if you didn't, I will just tell you that this soup/puree is the last food item that I made with my gigantic squash.
I cut my squash into cubes and roasted it in the oven with a chopped onion, fresh chopped thyme, rosemary, and oregano. Of course, it was tossed with olive oil, salt and pepper.
I roasted it for about 25-30 minutes at 425 degrees and when the squash was tender, I put the oven roasted mixture in the food processor.

I added some chicken broth, just to thin it out a little bit and, there you go- soup or puree or whatever you want to call it.
Healthier than some recipes because it doesn't contain any cream or half and half and so easy.

So if you happen to have a butternut squash on your hands and have no idea what to do with it, roast it in the oven. There are so many possibilities once you have all those tender little cubes of roasted squash!

2 comments:

Tracey said...

I love roasted butternut squash - well, really any roasted veggies are good by me! Your soup/puree is such a pretty shade of orange.

Free Samples said...

Mmm! I bet this was good!