B is for bowls…bowls filled with Butternut Squash soup, that is. I found these gorgeous blue and white Tommy Hilfiger bowls at TJ Maxx. I can images a cute table and these filled with butternut squash soup and paninis on the side. I suppose they’d hold pumpkin ice cream ice cream pretty well too, or warm chocolate pudding. Even though I have more dishes than anyone would ever NEED – I didn’t have any like this…..
They’re the perfect color…… to be filled with butternut squash soup, that is. Last weekend Hubby and I did our “Sunday Thing” – a quick lunch followed by a movie, chances are we’ll have a repeat this weekend. My lunch at Panera Bread was fab – I had one of the flatbread sandwiches and a cup of their Squash Soup – it was sooo yummy. I don’t want to even know the number of calories in their version, but I did go on the search for a few recipes to try at home. This is what I found…..
First is Martha Stewart
and Ina Garten….
then Food and Wine
Town and Country’s version looks good too…
and finally, the Paleo version…this is probably the healthiest…
My Favorite recipe for Butternut Squash soup is a combination of a few
- 1 butternut squash; peeled, de-seeded, and cubed
- 2 carrots, cut in thick slices
- 1 med onion, cubed
- 2 gala apples, peeled, cored, and cubed
- 3 cloves of garlic
- 2 tbsp extra virgin olive oil
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp of dried sage
- ½ tsp salt
- ¼ tsp white pepper
- 1 cup non fat evaporated milk
- 32 oz vegetable stock, pre-made or from scratch
- 6 slices of bacon, crispy for garnish
- Grated gruyere for garnish
- Preheat oven to 425 degrees F.
- Toss squash, carrots, onion, apples, and garlic in large bowl with olive oil and the dried herbs. Spread them on a baking sheet lined with parchment paper or tin foil. Roast in oven for about 40 minutes, or until squash is tender and lightly browned.
- Remove from oven and place the vegetable mixture into a large soup pot over medium heat.
- Add the vegetable stock. Simmer for 15 minutes and then remove the pot from the heat.
- Working in 2-3 batches, puree the soup in a blender until smooth.
- You can add more vegetable stock if the soup is too thick.
- Stir in milk until thoroughly mixed and serve!