The fall season means squash. And squash means soup. Butternut squash soup. This is an easy recipe with minimal ingredients and minimal work.
Begin with your butternut squash, no need to peel it. Cut it in half and scoop out the seeds. Save some of the seeds for later. Put the squash on a lined baking sheet.
Next, one garlic head, split in half, put it in the squash cavity. Then two onions, chopped in half and about 3 good-sized carrots, washed and peeled. Drizzle some olive oil on all the vegetable. Season with some salt and pepper. Turn the squash over so that the garlic is underneath and the skin side of the squash is facing up. Put the baking sheet into a pre-heated oven (350 degrees) and roast the veggies for about 45 minutes – 1 hour, until soft.
When they are roasted, the skin will peel right off the squash and the carrots, onion and garlic will be come sweet and caramelized. Throw it all into a blender or food processor and blend until smooth.
Add in 1 1/2 cup of vegetable or chicken stock.
Pour the mixture into a pot on medium low heat, add about 1/2 cup of cream and let simmer for another 20 minutes. My little touch, add some pumpkin spice to give it some flavour. Paprika is nice too.
You will notice the soup become thicker. That means it is ready to be eaten.
Pair with a nice crusty bread and you have a hearty soup for a chilly evening. =)