Fall is one of my favorite seasons. Football, turning of the leaves and warm comfort food!!!! I like Butternut Squash so I wanted to do a Roasted Butternut Squash soup. The 1st time I played around with this, I didn’t think it had enough flavor. Sooooooo this time, I amped up the shallots, garlic and even added an apple. It was much better and super duper easy. Lets go!
-Cut, peel, gut and dice a large Butternut Squash.
-Dice up 2 large shallots
-Chop up 2 large cloves of garlic
-Peel and chop up 3/4 of a fuji apple
-Put all on a baking sheet, drizzle with olive oil and salt and pepper the hell out of it.
-Bake at 350 for about 30-40 min until you can pierce thru squash easily.
-Take out of oven and put 1/3 of mixture in a blender with 1 1/2cup of chicken broth…..BLEND
-Add another 1/3 of mixture to blender and 1 1/2cup of chicken broth again and BLEND
-Do this until you reach desired consistency of your soup.
-Pour in pan and heat thru thoroughly ( I salt and pepper a little bit here again.)
-Add a dollop of Creme Fresh and some finely chopped Parsley and serve with warm sliced bread.
WARMS YOUR TUMMY!!!