Autumn Butternut Squash Soup
I have been working on fine tuning my culinary skills these past few weeks and have challenged myself to try at least one to two new recipes a week. This past week I tried my hand at Butternut Squash Soup and it was the perfect dish to satisfy me and my husband’s fall food cravings!
Fall is one of our favorite seasons, I just wish Florida would actually participate. The heat will not deter me from participating in all the fall festivities and foods, though! I just take my pumpkin coffee iced, (except in the morning). Yesterday, it felt like we were still in the 90s, so I decided to get into the fall spirit by trying out a butternut squash soup recipe. This recipe is inspired from Happykitchen.rocks! I found this recipe through Pinterest. I love that Pinterest can introduce one to so many cool people, styles, recipes, etc. I am constantly on Pinterest looking for inspiration.
I have never really made a soup before, so I was a little skeptical that it would turn out. Surprising, the instructions were easy to follow and came out so tasty! I have been craving fall savory foods and this was perfect. I paired it with garlic herb goat cheese and chicken quesadillas for dipping (not pictured, I ate them too quickly. Whoops!). Keep scrolling for recipe and instructions. You can also see more on Happykitchen.rocks by clicking HERE.
- Peel, pit, chop butternut squash and carrots and throw them into a medium sized cast iron skillet. Cut the top of the head of garlic and peel any extra paper and put into the iron skillet. Drizzle the vegetables with extra virgin olive oil, pinch of salt, and black pepper. Add 4 sprigs of thyme to the skillet
- Put into the oven at 400 degrees for 45 minutes or golden brown.
- Transfer vegetables into a pot with vegetable stock, turmeric, paprika, black pepper and salt (to taste) for 10 minutes. Simmer on medium.
- Transfer contents from the pot into a food processor and pulse/chop until blended and then separate into bowls for enjoyment. We garnished the soup with garlic herb goat cheese. It was delicious.
- 1 butternut squash
- 3 medium-sized carrots
- 1 head of garlic
- 4 sprigs thyme
- Salt and freshly ground pepper (to taste)
- 3 cups of vegetable stock
- ½ teaspoon turmeric
- ½ teaspoon paprika
- Garlic Herb (or regular goat cheese) for garnishing