At my book signing Saturday Ashley Patterson suggested I make a roasted butternut squash soup. Too bad I didn’t write down everything then or when I went to the grocery store. I forgot to buy a sweet potato when I got the squash, aaarrrgggghhhh. That’s how new recipes get created, right? Here’s what I came up with and the jury is still out about the seasonings.
Hey, if you think of a variation of this that you like, let me know.
1 butternut squash, de-seeded and cubed
5 carrots (because that’s how many I had), peeled and sliced
1 onion, quartered
3 Tablespoons walnut oil
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
salt and pepper, freshly ground
6 cups chicken broth (I used 6 cups water and 1/3 cup chicken bouillon powder)
Put all the veggies in a over-proof bowl/roasting pan. Pour oil onto them and add seasonings. Stir to coat. Put in 350 degree oven. Roast for 1 hour, stirring occasionally. Empty into soup pot and add broth. Mix. Either puree with your new immersion blender or by thirds put into regular blender. Heat thoroughly. This might taste good served with crumbled feta cheese and a dash of cinnamon on top.