Category Archives: Soups

Roasted Butternut Squash Soup and the Colours of Fall


There is something strangely comforting about the fall – its colours, smells and tastes. The warm oranges, browns and yellows, mixed with fallen red leaves line the parks and streets all over the city. These colours are also reflected in one of my favourite fall vegetables – butternut squash. So, it was quite fitting then, when one of my co-workers made butternut squash soup at our annual Halloween pot luck, I was inspired to give it a try myself. Rebecca’s soup was delicious. It was on the sweet side, and she chose to put in a bit of curry and tumeric for taste. I never made butternut squash soup before. I usually just roast the squash and have it as a side dish, so this was going to be a first for me. I decided to make mine slightly more savoury than sweet, and use thyme for spice instead of curry (you may use whatever you want, depending on your taste).

In the recipe, the squash is cooked along with carrots and onions, however, I thought it would be easier to roast the squash first and then add it to the broth. I served it with some Lavash crackers, but any kind of crackers or crostini would work.

Since it was almost end of fall, I decided to capture some of its colours with these gourds, as they complemented the colours of my soup.

The recipe called for two butternut squash, but I purchased one butternut and one buttercup to shake it up a little (yes, I live on the wild side :)). I used half of each kind of squash for the soup and had some of the buttercup squash left over so I roasted it with rosemary and olive oil. I found that the trick in making the soup more savoury was also using half the squash than recommended.

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For high resolution images, please click on each photo.

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Recipe

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Butternut Squash Soup

Ingredients:
  • 1 Medium carrot – peeled and diced
  • 1 Medium onion – diced
  • 3 cloves garlic chopped
  • 2 butternut squash – peeled and cubed (I used only half of the recommended amount of squash and I found that it gave the soup more of a savoury rather than a sweet taste, as there was less squash and it was more
  • 4 cups of vegetable or chicken broth (I used chicken )
  • 1 1/2 cups of milk (I used less milk. I kept adding more milk until soup reached consistency and creaminess that I wanted, since I used less squash than recommended)
  • 2 tbs olive oil
  • 2 tbs buter
  • 1 tsp tumeric (optional)
  • 1 tsp curry powder (optional – I used fresh thyme)
  • Sea salt and freshly ground pepper to taste
In a stock pot add oil, butter, carrots and onion. Cook for about 10 minutes until carrots are tender. Add garlic and cook for an additional minute. Add butternut squash and broth. simmer for 20 minutes until squash is tender (as I mentioned above, I roasted the squash before, so there was no need to simmer it for this long. I found it was easier to cut the squash once it was roasted). Blend everything with hand-held blender. Add milk and spices to taste and consistency. cook on low heat for 5 minutes. Enjoy!