Archive for November, 2012


Roasted Butternut Squash Soup with Warm Spices 

I love this recipe because roasting the vegetables concentrates the flavor.


2 medium butternut squashes, halved and seeded

2 medium onions, peeled and cut into eighths

olive oil

½ t salt

½ t nutmeg

½ t cinnamon

6-8 cups chicken or vegetable broth


Pre-heat the oven to 400°F. Put the squash cut-side-down in a large baking dish. Arrange onions and around the squash. Drizzle the onions with olive oil and sprinkle with salt. Pour in 1 cup of broth and roast in the oven until very tender, about 40-50 minutes, depending on the thickness of the squash.

Let cool slightly. Scoop out the squash flesh from the peel and put it in a blender, along with the onions remaining broth. (If you prefer a thicker soup, add 5 cups of broth—if not add 7.) Blend until smooth. Transfer to a large saucepan. Gently heat. Add the salt, nutmeg, and cinnamon, and stir.  Simmer for 5 minutes and serve.

This makes quite a lot of soup. You can easily cut the recipe in half to make a smaller batch.

NOTE: You can also use a handheld blender instead of a blender. If you have one, transfer the cooked squash and onions directly into the saucepan and blend. Then heat, season and serve.
(Adapted from a recipe found on

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