I've had this butternut squash hanging out for a while now. Just chillin', not going anywhere. I mean, it's July. The apartment already feels like it's going to spontaneously combust. No way am I going to turn on the oven! But then, what the heck was I going to do with it if I didn't roast it? [Reason #537 that I should probably get my hands on a grill.] So, there it sat on the counter, looking sad and lonely. Until one day, when Michigan weather pulled through and cooled down enough to make roasted squash soup a good idea.
But, not before b-squash and I had a little photo shoot.
All shenanigans aside, this is one of the simplest, most flavorful soups I have ever made. So, if you live in a cooler climate, or have central air, or enjoy turning your kitchen into a sauna, you should definitely give this soup a try.
1 large butternut squash
1 Tbsp olive oil
1 large onion, chopped
4 cloves garlic, chopped
1 medium zucchini, sliced
1 medium summer squash, sliced
1 tsp thyme
2 cups vegetable broth
Salt and pepper
Preheat oven to 400 degrees. Cut the butternut squash in half lengthwise and use a spoon to remove the seeds inside. Place cut side down on a cookie sheet lined with parchment paper, and bake for 35-40 min, until soft.
In a large soup pot, heat olive oil on medium high heat and add the onion and garlic. Saute for 5 min, stirring frequently. Add the zucchini and summer squash and cook for 5 min. Stir in the thyme and turn heat to low until the butternut squash is done.
When the b-squash is done, very carefully scoop out the flesh into a high speed blender. Add the vegetable broth and blend on high until smooth. Pour the squash mix into the soup pot and stir well. Add salt and pepper to taste.