19 Nov 2012
Are you ready for Thursday? I know I am. I simply adore Thanksgiving. It’s warm, it’s filled with love, some savory, some sweet, and if you’re in my house – lots of butter. But, with all the richness that Thanksgiving has to offer, sometimes it’s nice to start with something a little lighter. This roasted butternut squash soup is the perfect choice for an appetizer or a light lunch on the big day.
The ingredients for this couldn’t be simpler. Pictured are sage, apples and butternut squash. Add some onion and sweet potato and you’re set. Everything gets doused in olive oil, salt, pepper and some Herbes de Provence, and put onto a foil-lined roasting sheet.
Once everything is brown and roasted, the squash gets peeled, and everything gets thrown into a stock pot with some chicken or vegetable stock. Once it’s all warm, grab the blender, puree it all, add a touch of half and half or cream. You’ve got some velvety, delicious soup. It’s that simple.
Sometimes it’s true that the simplest things are the most delicious, and that’s my Thanksgiving motto: keep it simple and keep it yummy. This day shouldn’t be about stress or frustration, it should be about nourishing yourself and the ones you love. Maybe this soup could be the perfect start. Buon appetito!
Roasted Butternut Squash SoupA White Plate Kitchen original recipe
Yields 4 full-size servings, 6 appetizer servings
- 1 medium butternut squash, halved and seeded. I cut it into quarters after I seed it.
- 1 small to medium yellow onion, halved
- 1 large sweet potato, peeled and cubed
- 1 head of garlic, top cut off
- 3 tbsp. extra virgin olive oil
- 2 tbsp Herbes de Provence
- 4 cups chicken or vegetable stock
- 2 fuji apples, halved and cored
- ¼ cup half and half
- 1 tbsp. fresh sage, chopped
- 2 tsp. fresh rosemary, chopped
1. Preheat your oven to 450 degrees F
2. Place the squash, onion, and sweet potato on a foil-lined baking sheet. Drizzle with 3 tbsp. of olive oil and the 2 ½ tbsp. of Herbes de Provence, salt and pepper.
3. Place the garlic in a small piece of foil, drizzle with remaining olive oil and season with the rest of the Herbes de Provence, salt and pepper. Place on the baking sheet with the other vegetables.
4. Bake vegetables for 30 – 40 minutes or until the squash and potatoes are tender and the onion and garlic are golden brown.
5. Allow the vegetables to cool down enough to handle. Peel the squash and put it into a stock pot with the potatoes, onion, peeled garlic, apple and chicken stock. Bring to a boil and cook until apples are tender – about 10 minutes.
6. Puree the soup with an immersion blender or in batches in a traditional blender. If using a traditional blender, cover the lid with a towel and hold it on tight. Be very careful – the steam is hot and can cause the lid to pop off.
7. After you’ve pureed the soup, stir in the half and half. Season with more salt and pepper if needed.
8. Serve warm to everyone you adore.