Even Better Butternut Squash Soup

It can be dangerous to try and make something wonderful even better…. I guess.  Some might warn, “Why fix it if it ain’t broke?”  Well, in this case, pushing the limits of good leaves us with 2 yummy alternatives…. and 1 caveat.  (I’ll get to that later)

Little Sis and I offered you some easy Roasted Butternut Squash Soup a couple of years ago.   I wanted to take it to a women’s group for which I offered to bring soup and decided that I wanted something with some protein as we were pairing it with bread and salad.  I also thought that some roasted garlic would enhance the experience as well, so…. cashews and garlic are part of the adapted version.  It got rave reviews.

Now for the caveat…. Apparently roasted onion, squash and cashews can be a potent digestive combo for some who are inclined towards affecting greenhouse gas levels in a rather socially unacceptable way.  Will I eat this soup again?  Indeed.  I will do a little math, figure out where I have to be in about 20 hours after eating it and adjust accordingly.  Will I ever let my husband eat it again?  Indeed NOT! 🙂  Luckily he has many fine qualities, so if he eats some of the leftover soup I will forgive him.  So let your digestion guide you, but I promise you won’t regret trying this soup!

The recipe is for 2 butternut squash and of course size will vary so add stock a cup at a time and see what you think of flavor / consistency.

1 cup raw cashews soaked in about 2 cups water for at least 6 hours
2 butternut squash – cut in half lengthwise and seeds scraped out.
2 med – large onions, peeled and cut in half
4 – 6 cloves of garlic (I used 4 enormous cloves) left in their papery shell
2 – 4 cups of vegetable stock
2 cored but unpeeled apples (I used Gala)
1/2 – 1 tsp sage
1 tsp salt (or to taste)

Roast the squash, onion and garlic at 400 degrees for 40 – 60 minutes or until tender.

after roastingRemove the garlic at about 20 minutes and peel when cool.
Once everything is tender, remove from oven and let cool so you can handle a bit to scoop the squash out of the skin.
I heated the apples in the microwave to soften them, but you could probably roast them for the last 10 minutes or so as well!
Drain the cashews.
Place batches of all the ingredients in a power blender or into a pot with a stick blender.  Make sure you put some liquid in each batch of the blender to help it go.Pour back into a pot and stir.  Warm if necessary and serve.

Your taste buds will love you for this one! – caveat and all.  Caveat is a nice polite word for it, don’t you think?

in the bowl

Roasted Butternut Squash Soup

If you haven’t had butternut squash soup before, then this is the time and the place my friends.  Fall brings somewhat reasonable prices to the glorious elongated globules of goodness and this is a very easy way to make something that your family and friends will think took a very long time.  Don’t you love that?

First off, I hate peeling squash.  Too many corners… peels too tough, and many of you already know that I have an aversion to peeling.  So I roasted, let it cool and scooped instead.  Here’s the squash before roasting….

Simply cut 2 butternut squashes in half, scoop out the seeds.  Peel and then cut 2 onions in half and brush them all lightly with your favorite oil.  I brushed the bottoms of the onion and the tops of both.

Place on a baking sheet and in a 375 degree oven for about 45 minutes.  I confess this is an estimate.  You want the squash to be soft.

This can be done ahead of time.  Let the squash cool to the point where you can pick it up – or if you’re like me, until the point where patience is no longer functioning and the asbestos fingers inherited from Grandmother Lillian come into play, along with just a little swearing under the breath… which was not inherited from Grandmother Lillian… and scoop out that gorgeous flesh and into a bowl for later use, or right into the high speed blender, or a pot where you can use an immersion blender.  I do not have an immersion blender and have not tested this recipe, so user beware!  I am blessed with a 12 year old Vita Mix.

I placed one whole squash and one whole onion
2 cups of vegetable stock
1/2 a cored but unpeeled apple (I used Gala)
1/4 – 1/2 tsp sage
1/2 tsp salt (or to taste)

in the Vita Mix.  I poured out one blender full into a pot on the stove and then repeated.

Even better than bubblin' brown sugar
Oh man is this stuff good.  My 11 year old who is a devoted hater-of-squash ate it.  It wasn’t his favorite, but hey, we can’t have our favorite all the time, can we?  It builds character to suffer through Mom’s favorite once in a while, don’t you think?

Please share your favorite butternut squash recipe, cause I’m on the lookout for more of those glorious globules 🙂