Butternot miss this!

Sep 15, 2010   //   by marymeals   //   Soups and salads  //  No Comments

Roasted Butternut Squash Soup

Three Sisters. Corn, beans, and squash were the three main crops of many Native American groups in North America. In a technique known as companion planting the three crops were planted close together and benefited from the growing style and nutrients that each put into the soil. The three sisters worked together, with the cornstalk providing support for the climbing beans, and shade for the squash. The squash vines provided ground cover to limit weeds, while the beans provided nitrogen rich soil for all three. A product of this rich native tradition, squash is one amazingly versatile crop. It can be sautéed, boiled, stuffed, baked, pureed, pickled, or my personal favorite; made into a delicious and nutritious soup. Butternut Squash is the best soup making squash because of its ability to turn velvety smooth when pureed. This tasty soup has few ingredients and is simple to make.

Roasted Butternut Squash Soup

1 butternut squash
1 onion diced
2 ribs celery diced
2 cloves garlic minced
1/4 tsp cayenne pepper
3Tbsp chicken soup base (better then bullion is the best! and it comes organic)
2 quarts hot water
olive oil
salt and pepper

Preheat oven to 350. Cut squash in half and scrape out seeds. (You can save them to roast and eat later. I will put a recipe up soon.) Coat squash with oil and lightly salt and pepper. Place cut side down on a baking sheet. Bake 45 minuted until soft. While the squash is roasting add oil into a soup pot. Add onion and celery and sauté. After a few minutes add garlic. Let this cook until softened. Once the squash is ready scoop the meat out of the peel and add it into the soup pot. Add pinch of salt and saute with the onion mixture for about 5 minutes and then add water and soup base. Let simmer about 30 minutes. Puree in batches. Soup will become velvety smooth. Return to heat a few minutes. Check for seasoning. Tastes great with a dollop of sour cream

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