Monday, January 11, 2010

Roasted Butternut Squash Soup

This was a nice, creamy vegetable soup. My big one loved it, and she hates butternut squash! (well, she did) :)

4 - 6 cups of water
5 medium, diced russet potatoes (or yukon gold)
1 medium butternut squash
2 cups chopped broccoli
2 cups chopped spinach
1 stalk celery, diced
2 tbsp olive oil
1/2 tsp tarragon
1 tsp basil
1 tbsp salt
1 tbsp nutritional yeast
pepper to taste

optional: add 1 pkg soft silken tofu and 1/4 cup plain soymilk for extra creaminess (adjust salt as needed if you do this)

Heat oven to 400f. Cut the butternut squash in half lengthwise, scoop out the seeds and stringy stuff and place face-down on a lightly oiled cookie sheet. Place in oven and bake for about 45 min, or until flesh can be easily pierced with a fork.

Meanwhile, bring the water to a boil. Make sure to use as much water as you will need (and no extra) because you'll be using all the water for the soup.  You can always add more later if you need more.
Dice the potatoes (I like to leave them peeled) and add to boiling water. Cook for about 10 minutes, then add broccoli and the rest of the ingredients. Cook for about 30 minutes or until broccoli and potatoes are very soft.

When butternut squash is done, use a spoon to scoop out the flesh and add it to the soup.  Use an immersion blender (or a regular blender will work just fine) to puree the soup to desired consistency.

Walah! You're ready to serve in a nice big bowl, perhaps with some other roasted veggies or fresh bread or baked tofu... the possibilities are endless! Enjoy!

And as always, please let me know how it turns out!

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