I love Fall and I love cooking seasonally. I've already talked about pumpkin in a couple of posts, but squash is another wonderfully versatile Fall staple. Plus, since it keeps for so long, it's easy to keep on hand. And this recipe turned out amazing. Seriously, I can't exaggerate it. This is a must try!
A couple weeks ago, one of our favorite farms at the Farmer's Market had a beautiful selection of squashes, and we had to grab a few. Since then, they've been making such a beautiful centerpiece all arranged in a great big bowl with some onions and sweet potatoes, I was almost hesitant to use them! But I'm sure glad I did! This soup is unbelievable.
MacGyver has always been a big fan of squash soup. Actually, MacGyver is really a big fan of soup in general. I like to try to do a lot of different things with squash, but soup remains the standby. We typically do two different squash soups: one savory one, which I'll detail here, and one sweet one that also has apples in it. Both are delicious.
Tonight, I used one butternut and one acorn squash, but you could use two of the same or incorporate any number of other fall squashes, though I recommend against using spaghetti squash. I cut the squashes in half and steamed them for 10-15 minutes to soften them up. In the meantime, I chopped up an onion and a large leftover sweet potato we got from the same Farmer's Market. I went out and picked some rosemary and oregano from the garden. I can't express how much I love garden fresh herbs and how happy it makes me to hop outside while I'm cooking and grab ingredients.
I tossed the diced sweet potato, onion, rosemary, and oregano in a small amount of olive oil, spread them in a pan, and broiled them until the potatoes had softened and were just starting to brown.
Once the sweet potatoes were starting to soften, I added the squashes to the pan and stuck it back in to bake at 400 degrees for 10 minutes or so.
Once I felt that everything was nicely roasted and the squashes were cooked through, I transferred everything into the food processor (scooping the squashes out of their skins).
I blended everything up, adding low sodium organic veggie broth until it reached the desired consistancy (I'd estimate about 3 cups of broth). A couple weeks ago, one of our favorite farms at the Farmer's Market had a beautiful selection of squashes, and we had to grab a few. Since then, they've been making such a beautiful centerpiece all arranged in a great big bowl with some onions and sweet potatoes, I was almost hesitant to use them! But I'm sure glad I did! This soup is unbelievable.
MacGyver has always been a big fan of squash soup. Actually, MacGyver is really a big fan of soup in general. I like to try to do a lot of different things with squash, but soup remains the standby. We typically do two different squash soups: one savory one, which I'll detail here, and one sweet one that also has apples in it. Both are delicious.
Tonight, I used one butternut and one acorn squash, but you could use two of the same or incorporate any number of other fall squashes, though I recommend against using spaghetti squash. I cut the squashes in half and steamed them for 10-15 minutes to soften them up. In the meantime, I chopped up an onion and a large leftover sweet potato we got from the same Farmer's Market. I went out and picked some rosemary and oregano from the garden. I can't express how much I love garden fresh herbs and how happy it makes me to hop outside while I'm cooking and grab ingredients.
I tossed the diced sweet potato, onion, rosemary, and oregano in a small amount of olive oil, spread them in a pan, and broiled them until the potatoes had softened and were just starting to brown.
Once the sweet potatoes were starting to soften, I added the squashes to the pan and stuck it back in to bake at 400 degrees for 10 minutes or so.
Once I felt that everything was nicely roasted and the squashes were cooked through, I transferred everything into the food processor (scooping the squashes out of their skins).
At this point, you could serve straight from the blender/food processor since everything's still hot from broiling, but I moved it all into a pot to keep hot since it wasn't quite dinner time yet.
You should totally try this hearty, healthy, delicious winter soup! And let me know if you do!
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