Roasted Butternut Squash Soup

Fall is definitely upon us. The days are still warm (in the mid 80s), but the humidity is non-existent, and the mornings and evenings are cool and crisp. Not to mention, the farmers market is abundant, and the CSA is stocking us on winter squash.

This past week we received 2 large butternut squash, so I decided to make them into a soup. Served with a salad loaded with diced fall apples and dressed with maple-dijon vinaigrette, it was a delightful fall meal.

Roasted Butternut Squash Soup

(serves 8)

2 large butternut squash

2 large cloves garlic

2 Tbs olive oil

2 large carrots, cut in half lengthwise and sliced

2 stalks celery, sliced

1 medium sweet onion, diced

1 Tbs fresh thyme leaves

4 cups vegetable broth

salt and pepper to taste

Preheat oven to 375. Cut squash in half lengthwise, and scoop out seeds. Place squash, cut side up in baking dish with about 1/4 inch water. Roast in oven until soft, about 45 minutes. While squash is roasting, place garlic cloves, skin on, in aluminum foil drizzled with olive oil, and roast along with squash.

In a large soup pot, heat 2 Tbs olive oil over medium-high heat and saute carrots, celery and onion, until soft. Stir in thyme and continue to cook until fragrant. Add vegetable stock and bring to a boil, then reduce to simmer. Once squash is cooked, scoop the flesh into a food processor along with the roasted garlic (skins removed) and puree until smooth and creamy. Add squash puree to soup, return to a boil and stir puree to loosen and combine, then reduce heat to simmer. Salt and pepper to taste, and keep warm until ready to serve. I left the vegetables whole in mine to keep it a little chunky, you could run your hand blender through it if you prefer a creamier, smoother soup.