I don’t often admit this, but I was a picky eater as a child and young adult. For some reason, I did not like soup (I think it was the texture?).
What are the foods you did not like as a kid, that you now enjoy? I’d love to hear about the transition from dislike to like 😀
I now enjoy all types of soup! And created this soup last fall, when I had a surplus of butternut squash on hand. I decided to roast the squash before pureeing to enhance the sweet notes of the squash.
I love to make a double batch of this soup and keep it in the freezer (stores up to 3 months), for those busy, cold weeknights!
- 1 large butternut squash (3 pounds)
- 2 tablespoons olive oil
- ½ cup onion, quartered
- 4 garlic cloves
- 1 teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 4 cups vegetable broth
- ½ cup heavy cream
- Croutons, fried sage, pomegranate arils, olive oil, goat cheese
- Preheat oven to 425 degrees. Line baking sheet with parchment paper.
- Cut butternut squash length wise and remove the seeds. Drizzle each half with olive oil. Place the squash flesh side down and roast in the oven for 40 minutes.
- After the squash has roasted for 20 minutes, place the onion quarters and garlic cloves on the baking pan. Drizzle with a small amount of olive oil.
- When the squash is tender and the onion and garlic are cooked thru, remove from the oven. Peel the skin off the squash.
- If using a blender, as I did, place the squash, onion, garlic, vegetable broth, nutmeg, salt and pepper in the blender and puree until smooth. Lastly, add the heavy cream and blend until evenly incorporated.
- Transfer the soup into a pot and heat thru.
- Serve with fried sage, goat cheese, croutons, a drizzle of oil and pomegranate.
- Enjoy 🙂
Note: if using an emersion blender, place the vegetable stock, cream, squash, onions and garlic in a pot. Add the salt, pepper and nutmeg, and blend until smooth.
Make this dish? I’d love to see! Tag me @AmandasPlate or using #CreateAmandasPlate