Butternut Squash Soup

Roasted Butternut Squash with Cranberries & Walnuts

Roasted Butternut Squash with Brown Sugar

Butternut Squash is healthy and delicious!

Our favorite is roasted or puréed into a soup.  Here are a few recipes for you to try this fall.

Enjoy and keep it chic and carefree!

ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND WALNUTS (serves 4-6)

• Pre heat the oven to 375
• Butternut Squash (about 2 pounds)
• Walnuts (1/2 cup chopped)
• Dried Cranberries (1/2 cup)
• 2 Tbsp Maple Syrup
• 1 Tbsp Butter
• Olive Oil, Salt & Pepper

Peel, seed and cube the butternut squash. Place on baking sheet and drizzle with olive oil, salt and pepper to taste.  Toss to coat all the pieces and roast for about 30 minutes until the squash is fork tender.  Bigger pieces may take longer.

In a sauté pan melt 1 Tbsp butter and add 1/2 cup coarsely chopped walnuts and cook for two minutes.  Remove from heat and toss in 1/2 cup dried cranberries and 2 Tbsp maple syrup.

Toss all all ingredients in a large bowl together…enjoy

ROASTED BUTTERNUT SQUASH WITH THYME AND BROWN SUGAR (serves 4-6)

• Preheat Oven to 375.
• Butternut Squash (one large one cut into strips…you could also used cubed squash if easier to work with)
• 1/2 cup Brown Sugar
• 8 Thyme Sprigs
• Olive Oil, Salt & Pepper

Slice butternut squash down the center and seed.  Place in a baking dish. Drizzle with olive oil, salt and pepper to taste. Take the thyme sprigs and remove the leaves onto the squash, leave some whole sprigs because it looks so pretty.  Sprinkle brown sugar over the squash and roast for about 45 minutes or until squash is fork tender.

ROASTED BUTTERNUT SQUASH SOUP (serves 4-6)

• 4 cups Butternut Squash cubed
• 1 cup diced Onion
• 3/4 Cups diced carrots
• 1/2 cup diced celery
• 4 cups chicken stock (can use vegetarian stock if you are vegetarian…some flavor will be lost)
• Parsley for garnish
• optional marscarpone cheese

In a large soup pot heat 1 Tbsp olive oil.  Add diced butternut squash, carrots, celery & onion.  Toss to coat in the oil and cook until onions start to turn clear.  Season with salt and pepper.  Add 4 cups chicken stock and on a medium low heat, cook down until all the vegetables are tender enough to purée about 45 minutes.  With an emulsion blender puree the soup.  If you like a thicker soup use less stock.  Serve with a garnish of parsley and/or serve with a dollop of marscapone cheese if you want something creamy.

Enjoy!!