I know that this recipe, and actual any Dash of Calamity post, is long overdue.
So I now present to you my Roasted Butternut Squash Soup with picture and all.
This soup is not the healthiest or quickest, but boy is it good.
1 head garlic – roasted (step by step recipe with pictures coming soon)
1 large acorn squash
2-4 carrots – washed and large diced
1/2 stick of butter
1 large onion – diced
6-8 cups chicken stock
1/2 block cream cheese (You can use a whole block if you are feeling extra rich)
Salt/pepper to taste
1) Cut squash in half, then scoop out seeds and gunk.
A trick I have learned is to stab the squash a couple of times and microwave for a few minutes to make cutting it in half easier.
2) Toss carrots with some olive oil and S&P. Rub the cut side of the squash with olive oil as well.
Lay squash cut side down and spread carrots out on cooking sheet. I generally like to roast the garlic at this time as well.
3) Roast for about an hour, checking every once in a while to stir carrots.
The carrots will probably be done before the squash.
4) Melt butter in large pan & add diced onions.
Cook until the onions are translucent and just starting to brown.
5) Add in the roasted carrots, the squash scooped out of the skin, and 6-8 cups of the chicken stock. The amount of stock varies depending on how thick you want your soup and how large the squash was.
6) Let everything simmer for a few minutes and then blend until smooth.
7) Stir in the cream cheese and blend again to make super smooth.
8 ) Salt and pepper to taste.
9) It is great served by itself, or, as in the image above, topped with crispy bacon, pecan halves, and sautéed apple chunks. Yum!
A Dash of Calamity 