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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Roasted Butternut Squash Soup Recipe

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This recipe for Roasted Butternut Squash Soup is from The Friends & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Butternut squash
Acorn squash (optional)
4 granny smith apples
4 large white or yellow onions
2 large sweet potatoes
2 small parsnips
3 tbs. garlic powder
3 tbs. onion powder
2 tbs. curry powder
2 tbs. cinnamon
1 tbs. cumin
1 tbs. ginger
1 tbs. salt
1 tbs. pepper
1 dash of cayenne pepper or more depending on heat preference (optional)
4 c. of veggie or chicken broth (more if desire a thinner consistency of soup)
Directions:
Directions:
Cut butternut squash and acorn squash in half - scrape out seeds etc. using spoon. Line a cookie sheet with foil and brush inside of squashes with olive oil and some salt and pepper. Put in oven at 500 degrees to roast until tender with fork. Peel and cube about same size: apples, sweet potatoes, parsnips, and onions. Toss with olive oil and spices to coat outside and lay on foil lined sided cookie sheet. Roast in 500 degree oven until tender- tossing occasionally with large spoon.
Pull out squashes- let cool slightly enough to touch, then scoop out inside pulp and put into large bowl. Once other veggies/fruits are tender pull out and put into bowl with squash pulp. Mix and blend small portions at a time with veggie broth to desired thickness and consistency. (Thin or chunky etc.). When blended, taste and add any extra spices to taste.
*Optional: When done, roast cashews in a sauté pan until toasted, also toast coconut and sprinkle both on top of soup as garnish.

 

 

 

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