Last night, my sister and my cousin joined us for dinner. It was another rainy day and I’d decided soup seemed to be the perfect cozy fit. Jordan was so sweet and did all the work for this delicious meal while I gabbed with the girls.
Butternut Squash Soup with Ginger and Garlic
Butternut squash, about 3 pounds, cut into large chunks
Small onion, cut into large chunks
2 carrots, cut into large chunks
6 cloves of garlic
4 cups vegetable stock
1 t ginger, pealed and grated
Preheat oven to 375 degrees. Toss squash, onion, carrot and garlic with a drizzle of olive oil, salt and pepper. Roast, stirring occasionally, for 45 minutes to an hour.
Put roasted veggies in a large pot or dutch oven. Add 3 cups of stock and ginger. Simmer, covered for 20 – 30 minutes. Puree in a food processor or blender. Simmer for another 15 minutes. Season once again and serve with crusty bread and a salad.
Jordan did a beautiful job emulsifying the vinaigrette for our spinach and arugula salad. He’s such a pro!
Conclusions: Positively fall! This soup is so hearty it makes a perfectly substantial meal all on its own. The crusty caraway bread from Tartine Bakery and acidic spinach and arugula salad were perfect accompaniments. Hurray for fall and the start of squash season!