Roasted Butternut Squash Soup


I hope you are all enjoying this rainy Saturday snuggling at home with your loved ones. We’re spending the weekend over at my in-laws in suburbia. After my morning coffee and some toast I began feeling antsy and decided to whip up some good ol’ rainy day comfort food. I decided on a delicious roasted butternut squash soup. Using squash from the garden, I scooped out the seeds, halved them, and roasted them up with onion and garlic cloves. Next, once the squash was nicely roasted, I pureed the squash, onion, and garlic. Over the stove, I added in a bit of organic chicken stock to the puree, ground nutmeg, and course salt and pepper. Finally, I topped each bowl off with the seeds from the squash (which i toasted in the oven) and finely chopped shallots. I also love the idea of serving this soup at a dinner party with various toppings so guests can select their own. (Think: finely sliced roasted apple, coarsely chopped hazelnuts, creme fraiche, cilantro, pumpkin seeds etc…)

seeds scoop roasted soup

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