About this blog

Tuesday, July 22, 2014

Butternut and Summer Squash Soup

Because you should always, always play with your food.

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.

No comments:

Post a Comment