Some winter mornings, it's all about the soup.
|Maggie's Butternut Squash Soup|
This particular morning, it's Butternut Squash. This is a "not really a recipe" soup. Just some general guidelines... roast, blend, serve. It's that simple. Make a few pots and experiment. Measuring accurately is NOT critical. You can't really go wrong.
|Roasting...so simple and|
adds so much flavour!
Butternut Squash Soup
1 small butternut squash, peeled and cubed
2 apples, cored and cubed (don't peel)
1/3 cup chopped onion, chopped
1-2 cloves garlic, chopped
Spray or lightly oil large cookie sheet.
Randomly sprinkle on squash, apple, onion and garlic.
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon Greek or Italian seasoning
1/2 teaspoon cinnamon
Sprinkle on seasonings.
Roast for 40 minutes at 425ºF.
2-3 cups chicken stock
In small batches, blend roasted ingredients...
Fill blender first with a cup or two of vegetables
and enough stock to just cover. Blend until smooth.
"Clean" blender at the end with a cup of stock,
then stir this into bowl with a whisk.
Taste! Add additional spices or salt if needed.
If necessary, thin a little more with additional stock.
Store for later or heat to serve.
Add a swirl of sour cream or Greek yogurt or serve plain.
NOTE: Adding more apple will make a sweeter soup. Experiment!