Roasted Butternut Squash & Carrot Soup

It's harvest time!  Fall is in the air and that, my friends, means butternut squash.

Here is a creamy, colorful, aromatic soup to warm your belly and conjure up fond memories of Thanksgivings Past. But don't wait for the holidays to make this baby. Butternut squash, as its name implies, is lusciously rich and gloriously comforting. But did you know that this wonder of the gourd family is also known as a Power Food? It is! Low in fat, rich in antioxidants, fiber, potassium, B6, vitamin C, beta-carotene and folate, it is chock full of anti-inflammatory and immunity-boosting properties. How perfect is that? An autumn veggie (well, a fruit, technically) that prepares our bodies for the long, cold winter months ahead....

Roasted Butternut Squash & Carrot Soup
                                                                                                   © D.J. Thorne 
 

Ingredients

• 2 cups (1 small) butternut squash, peeled
• 1 cup (about 2 medium) carrots, peeled and cut into large chunks
• 3 Tbsp grated onion
• 2 cups half-and-half, light cream or whole milk
• 3 Tbsp butter
• 1 Tbsp brown sugar
• Pinch of ground nutmeg
• Salt and freshly ground black pepper, to taste
• Roasted squash seeds for garnish (optional- directions follow)

Instructions

1. Preheat oven to 425°F.  Halve the peeled squash and scoop out pulp with a large spoon. (Reserve seeds if using for garnish.) Cut into uniform 2-inch chunks and spread in a baking dish with the carrots. Season with salt and pepper. Cover tightly with foil and roast until tender, about 35 minutes. Cool slightly.
2. In batches, puree the roasted vegetables in a blender or food processor then add to a large saucepan. To the pureed vegetables, add the grated onion, half-and-half, butter, brown sugar and nutmeg. Cook, stirring frequently, 10 minutes. Season with salt and pepper to taste.
3. Serve in shallow bowls and, if desired, garnish with roasted squash seeds.

Yield -  about 6 side-dish servings

For Toasted Squash Seeds 

Preheat oven to 350°F.  Spread cleaned and dry seeds in an even layer on a large baking sheet. Bake for 5-10 minutes or until lightly browned. (Watch closely-- these suckers brown very suddenly.) Season with salt.

A Tip on peeling squash....

THE PEELER ON THE LEFT WILL MAKE YOUR JOB A LOT EASIER!

FYI Links
Health Benefits of Butternut Squash
More nutritional facts on Butternut Squash