Anthony and I love soup, we eat it all year round, even on hot summer days. It's a great way to pack in a variety of vegetables with little dishes and without turning the oven on. In the fall/winter months, a favourite is Squash soup. Lately, I've been dissatisfied with the recipes/variations I've tried. Yesterday I really wanted a nice bowl of warm soup but I didn't want to spend a lot of time or ingredients making it just in case I decided to green bin it after a few bites. I thought of the simplest way possible and gave it a go. I'm happy to report it was as delicious as it was easy.
- 2 Squash's (I used two acorns)
- 1 tbsp olive oil
- A dash of each; salt and pepper
- 1 onion
- 4 cloves of garlic
- 4 cups of vegetable broth
- Pre-heat oven to 425 degrees.
- Wash squash and cut into halves.
- Remove the seeds.
- Cut the onion into big chunks
- Remove 4 cloves of garlic from the papery skin.
- Rub olive oil inside the squash and sprinkle the salt and pepper.
- Place the squash on a lined baking sheet with 1 clove of garlic and a few onions under each, throw the rest of the onions on top.
- Cook for 45 mins or until the squash is soft.
- Let cool for about 20 mins then scrape the squash into a blender adding the garlic and the onions, blend until your desired consistency and transfer to a pot
- Heat the squash mixture for a few minutes on low and slowly whisk in 4 cups of vegetable broth.
I didn't get a chance to take pictures of the roasted vegetables or the pureed stage.
Give it a try and let me know what you think! Try adding fresh nutmeg or roasting a few carrots as well.
Have a great day!
- Megan xoxo