Baby, it's cold outside! Let's eat soup...roasted butternut squash soup, to be exact! So it finally happened! The temperatures dropped. There is a front coming all the down to us in Florida and it is refreshing.
I'm not saying that we have turned our air conditioning off, but I did open a couple of windows. Every time my mother-in-law visits from Italy, she opens every single window every single day to "air out the place". No matter how many times she's visited us, she still hasn't realized that the temperature is exactly the same in the morning as it was the night before.
Meaning that the it is hot and it is humid and if you open every single window you're only letting in thick and sticky hot Florida air. But she feels it changes the air and it's better for us and we can breath better. She does this window thing while all the top sheets are pulled completely to the end of every bed. This is so the sheets and beds will be refreshed with that same thick and sticky hot Florida air.
And now I do the same thing. Mostly every day of the year, I open every window to air things out. Not matter how hot and sticky it is.
I also love to make soup, no matter how hot it is.
What's with the yellow frangipane flower? I grew it! Yep. I have a green thumb. It took about 2 years to bloom. Who knew I had a green thumb!?! Do you know how sweet it smelled? like the most amazing and expensive bottle of perfume made with frangipane flower essence. That's how amazing.
This soup is so easy to make. My neighbor's daughter keeps asking about it. She said it was so delicious and that she could eat a bowl every night. Funny, so could I! It has such a burst of fall flavors in every single bite. The smell of the vegetables roasting was magical. The smell of rosemary and the sweetness of the squash and potatoes was delightful. Just be super careful when you puree your veggies-they are hot...REALLY hot. If you use your immersion blender, do not lift it up and out above the soup. Keep it in the pot and keep it low and move it around in circular motion. If you lift it a little up, it will splatter hot, hot soup. That's just a little warning. I'm not saying it happened to me. I'm not saying I was cleaning butternut squash off my walls, arms and glasses. It may have happened. Ok, it happened. Sheesh-that's embarrassing.
Since it's made with vegetables and vegetable broth, it is vegan. If you prefer chicken broth, go ahead and use it instead of vegetable broth.
Roasted Butternut Squash Soup
Prep Time: approx 45 minutes
Cook Time: approx 30 mins
Ingredients (4-6 servings)
- 4 Tablespoons olive oil
- 1 onion, peeled and diced
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1 teaspoon cumin
- 1/2 teaspoon chile powder
- 1 Tablespoon paprika
- 1 butternut squash, sliced in half
- 1 large sweet potato, peeled and sliced into chunks
- 1 large carrot, peeled
- 1 Tablespoon fresh rosemary
- salt and pepper, to taste
- a handful of pepitas
- 8 cups vegetable broth
Preheat the oven to 375 F. Line a baking sheet with a generous amount of foil. Add the butternut squash and sweet potatoes. Drizzle on the olive oil and on the potatoes, mix it around with your hands to incorporate the oil. Sprinkle salt and pepper to taste; toss on the rosemary sprigs.
Cover the pan with foil and fold the sheets under.
Bake the vegetables in this foil pouch for about 45 minutes until the they are tender.
Heat a large pot over medium heat, add 2 Tablespoons of olive oil, the onion, garlic, and sugar and caramelize.
When veggies are roasted, scoop the roasted butternut squash out of its shells and add them,along with the sweet potatoes and carrot, to the pot with the caramelized onions.
Add the spices and salt and pepper to taste. Add the broth and simmer for about 30 minutes. Puree until smooth; if texture is too thick, add a bit of water (you can puree in a blender or with an immersion blender). Adjust seasoning to your taste. Sprinkle on some pepitas and a little extra spice.