It snowed here in Buffalo this week, so we’re still making soups twice a week. Can’t go wrong with a comforting, warm bowl of amazingness.
We roasted 2 packages of butternut squash (pre-cubed, fresh (not frozen,) with four enormous carrots from the Farmers market, a drizzle of olive oil and ground black pepper. 20 mins at 450º.
Tossed it in the blender, in batches, with 8 cups of vegetable stock, 3 tsp. ground cloves, 3 tsp. ground ginger, 1 tsp. cinnamon, and 1 tsp. garlic powder. Powered up the blender and let it run for about 3 minutes. That’s it!
While making soup, our daughter texted us a photo of the “Drive Thru Wedding” she was attending with her boyfriend today. She said it was a beautiful ceremony! These are certainly strange times we are living in.
Congratulations, Jess and Alistair! You made the sun shine just a little brighter today.
And here’s the recipe:
Roasted Butternut Squash and Carrot Soup
- Countertop blender, immersion blender, or a Vita-Mix Blender
- 40 oz cubed butternut squash
- 4 large carrots
- 1 Tbsp olive oil
- 8 cups vegetable broth
- 3 tsp ground cloves
- 3 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp garlic powder
- Preheat the oven to 450º, on convection, if possible.
- Cube the carrots, place them in a bowl with the squash and olive oil. Toss well to coat. Spread them out in one layer on a large sheet pan. Roast for 20 minutes. Remove pan, and let cool.
- Combine spices. Place vegetables, spices and broth in a large bowl. Pureé in batches in a blender.
- Heat in a pan over the stove top; freeze the remaining portions for later meals.