Not wanting to let go of fall just yet and enchanted by the squash displays at the grocery, I oiled, salt and peppered, and roasted the flesh of this pumpkin-colored beauty (technically, an acorn squash) for my favorite roasted butternut squash and garlic soup recipe. These rich and hearty ingredients will hopefully trigger your own squash inspiration–a perfect idea for a warming weekend lunch.
Start off with the squash, thyme, oregano, 2 garlic heads, 1 onion, S&P, corriander (fresh or dried), and vegetable broth or boullion. Roast garlic, squash, and thyme at 425 degrees F for 40 mins (take out garlic and squash at about 20 mins). I always always always have to set a timer whenever I’m cooking and not standing right in front of the stove. My mind is constantly going in a million directions, and I can forget I’m in the process of a meal minutes after I put it in the oven. I love this darling red old-fashioned timer that I carry with me from my office, to the family room, and even to the bathroom if I head in for a shower.
Sautee onion and the remaining herbs and seasonings in a large skillet. These boxed broths are unbeatable and always useful to have on hand.
Add vegetable broth along with the squash, thyme, and garlic (smush garlic out from its hardened, roasted encasings) and marry ingredients for 10-20 minutes on the stovetop. Blend and serve with fresh oregano (and a big spoon to savoooor).
Hoping this gives you a fix of butternut squash soup inspiration! bon appetit mes amis!
** red and white striped napkin, red timer, plate and bowl all from Relish Decor