This is a perfect weekend soup, since it takes a bit more time than some of our "weeknight" soup recipes. We promised that once a week you'd get a sneak peek at the Holiday Preview offerings, so here it is! I'll be making this soup for the food tasting at the Preview.
If you haven't already purchased your ticket, it's not too late! We're saving a seat for you, so get your ticket today! Just click the link at the top right of this page to order through PayPal. We'd love to see you there, and you don't want to miss it! Can't make it to the preview? Stay tuned, we have a surprise in store to be announced later today!
Y'all know I'm a huge fan of roasting vegetables, so it's pretty common for me to have some leftover in the fridge just begging to become soup. One of my favorite Sunday meals that I love to make is a pork roast with roasted squash on the side.
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| Cut up and ready to be roasted! |
If you make that for a Sunday meal and have pork left over, you could always shred the pork real fine and add it to the soup also. Every bit of extra protein helps, right? So, here's how you do it:
Jen's Roasted Butternut Squash Soup
Ingredients:
3 to 4 pounds butternut squash, peeled and seeded (most supermarkets now carry it already cleaned and cut up--look around your produce section.)
3 tablespoons olive oil
2 to 4 cups chicken stock (for vegetarians use vegetable or mushroom stock)
1 teaspoon Dried Thyme
1 cup Heavy Cream
Salt
Pepper
2 teaspoons Herbs de Provence
2 teaspoons ground Nutmeg (it's better if you grate it fresh)
Adjust seasonings if needed, then heat thoroughly. DO NOT bring it to a hard boil once you've added the cream. If you boil it, the cream will "break" and ruin the texture.
Directions:
Preheat the oven to 400 degrees F.
Cut the butternut squash into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, Thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Spread the squash in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.
When the squash is done, put it into a big bowl and mash it up into pieces with a potato masher. Once it is mashed, place the squash in a dutch oven and add the chicken stock. Stir it well, then let it come up to a simmer so that the chicken stock is completely heated through but not boiling.
Once it is heated, turn the burner off. Using your Immersion Blender, puree the soup until all the big pieces are gone and it's a smooth texture like in the photo below.
Once it is heated, turn the burner off. Using your Immersion Blender, puree the soup until all the big pieces are gone and it's a smooth texture like in the photo below.
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| This is the texture you want once it's done. |
Turn the heat back on, then add the Herbs de Provence, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir to combine. Now stir in the heavy cream and butter, then taste for seasonings to be sure there's enough salt and pepper.
Adjust seasonings if needed, then heat thoroughly. DO NOT bring it to a hard boil once you've added the cream. If you boil it, the cream will "break" and ruin the texture.
Whisk in your protein powder right at the end. This soup freezes well, so if you'll have leftovers to freeze, only add protein to the individual servings rather than the whole pot. We recommend 1/2 scoop per 4 oz serving when added to the individual portion.
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| I like mine with a little Greek Yogurt stirred in, go figure! |
We LOVE to give you two versions of the same recipe, (aka "1 Dish, 2 Ways") but in the case of this recipe, we're giving you 1 soup 3 ways! You saw Nik's version on Thursday, her Carrot Ginger Soup, and it's delicious! Last Fall our good friend Pam T posted her version, and what better time to share it with you than Soup Week?
Pam's Butternut Squash Soup is another scrumptious variation on this comforting soup. While both my version and Nik's are perfect for all stages from pureeds on up, Pam's is better for "further outs", although you could omit the optional items in hers to make it for all stages. She goes into all that in her recipe, so I'll leave the rest to her.
Whatever version you choose, this soup is a home run. It's my "go to" soup course for Thanksgiving Dinner and always gets requests seconds AND for the recipe. Enjoy!
P.S. Don't forget the Soup Week Cook Along Contest has been extended through November 7, and this recipe qualifies for the contest, even though it's not "our" recipe. Pam gave us her blessing to share it, so you know what to do! Go Play With Your Food, make it your own, and send in a pic!
P.S. Don't forget the Soup Week Cook Along Contest has been extended through November 7, and this recipe qualifies for the contest, even though it's not "our" recipe. Pam gave us her blessing to share it, so you know what to do! Go Play With Your Food, make it your own, and send in a pic!
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