Roasted Butternut Squash Soup

It's that time of year here ~ 
Soup Weather!
And this is one of the most flavorful, comforting, and it is one of the  easiest soups to make that I know. 
The bonus? It is packed with goodness, and is fairly low calorie too.Easy on the budget as well.



Butternut Squash . . . yes, Organic! :)

Just a method, no actual "recipe" needed.
The amount of onion, broth and seasoning will depend upon the size of your squash; and how thick or thin you like your soup.

Ingredients:
Butternut SquashVegetable or Chicken Stock/BrothChopped yellow onionOlive oilButter (Optional)Salt & Freshly ground Pepper
Optional:
Light or Heavy Cream, to enrich while blending, if desired.
Garnish Suggestion ~ Crisp croutons, a sprinkle of fresh herbs, a knob of butter, a swirl of plain yogurt, sour cream, or some sliced peppers, toasted nuts, a little crumbled bacon, or crisply fried fresh sage or oregano leaves? Yum!
Method: 
Split Butternut Squash in half, from stem to blossom end.Scrape out seeds and fiber (sharp tipped spoon, or melon ball tool works perfectly.)Place the squash cut side down on parchment lined, shallow baking pan which has been brushed with oil.  (I use olive oil.)  Bake squash in a preheated 375˚ (F) oven until squash flesh is tender when pierced with a knife tip.
Remove from oven and allow to cool a while. When cool enough to handle, use a spoon to scrape squash flesh from squash skin. Set aside.
In a pot (Dutch oven or soup pot) saute chopped yellow onion in a tablespoon or so of butter or olive oil until tender and translucent.Add cooked squash flesh to the pot and add vegetable or chicken stock.Stir while it warms, then puree with a stick (immersion blender), or pour into an electric blender or food processor fitted with metal blade and whir until smooth; adding more vegetable or chicken stock until desired consistency is reached. Pour back into pot and warm over medium heat.  
Taste and add salt and pepper (and butter!!) as needed. Garnish as desired, and then ~
 ENJOY!
 ~ The very last of our summer bounty ~


Red and Green Bell Peppers, both Green/Red Thai Peppers, Jalapenos (hidden), Poblano peppers (known as chile anchos when dried), and Italian Frying Peppers.

Because of the odd weather this spring and summer,  I believe the peppers out-performed the tomatoes this year. Very unusual for my garden!
I ended up with an abundance of peppers,  some to be eaten fresh and the others with be pickled or dried.
This time I garnished the soup with thinly sliced, raw Italian frying peppers, they are long and slender very mild, and similar in flavor to a Bell Pepper ~ they provided a nice contrast & complimented this soup very well.
If you make this one,  I hope you add your favorite garnishes to make it your own.

Similar recipe you may enjoy:
Silky Acorn Squash Soup - Low Calorie
~*~*~*~*~
!! Just a reminder,  the fabulous Bertolli GIVE AWAY DRAWING is coming to a close !!
You can get the details and enter the drawing HERE if you haven't had a chance to enter yet.

Happy weekend everyone.
Blessings!  ~ m.