How many times do you catch yourself saying “we should really get together more often” or “let’s do this again real soon” when you’re hanging out with friends? How many times do you actually follow through? We all have good intentions but “life” gets in the way and we go months before making plans. When we finally do we have such a great time and then make the same promises all over again.
Our friend Nick is exactly this kind of person. We have been talking for month’s about getting together and cooking for each other and hanging out and we’ve just kept putting it off. Finally, a couple weeks ago Nick just picked a date, invited us over and told us to bring soup. The monthly Foodie Pow Wow was born.
My contribution to this culinary endeavor was one of my favorite go-to soups. You really can’t go wrong with rich, silky butternut squash in the winter time.
Roasted Butternut Squash Soup with Spiced Granola
- 1 (2 1/2 pound) butternut squash
- Cooking spray
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups chopped yellow onion
- 1 tablespoon chopped garlic
- 4 cups vegetable stock
- 2 cups water
- 2 cups peeled, diced sweet potato
- 2 teaspoons fresh sage
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 bay leaves
- 1 tablespoon honey
Preheat oven to 400 degrees.
Cut squash in half lengthwise, spoon out seeds. Place squash flesh side down on a baking sheet lined with aluminum foil and coated with cooking spray. Bake for 30 minutes or until the squash is tender. Remove from oven and let cool. Remove peel and mash the pulp.
Heat olive oil in a large soup pot over medium high heat. Add onion, saute for 2-3 minutes or until starting to brown around the edges. Add garlic and saute another 30 seconds until fragrant. Add the squash, vegetable stock and the next six ingredients (through bay leaves) and bring to a boil. Reduce the heat and let simmer for 45 minutes or until the potatoes are tender. Remove bay leaves.
Place one-third of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure twice with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until thoroughly heated. Stir in honey. Top individual servings with spiced granola.
- 1/2 cup rolled oats
- 1/2 cup chopped walnuts
- 1 teaspoon garam masala
- Pinch of salt
- Cracked black pepper
- 1 Tablespoon honey
- Handful of dried cranberries
- 1 teaspoon fresh sage, chopped
Preheat oven to 350 degrees.
In a small bowl, mix oats, walnuts, garam masala, salt and pepper. Spread on a baking sheet coated with cooking spray and bake for 10-15 minutes or until fragrant, stirring once. Remove from oven and add honey, cranberries and sage. Let cool.
Source: Soup adapted from Cooking Light http://www.myrecipes.com/recipe/roasted-butternut-soup-with-goat-cheese-toasts-10000001932617/, Granola by Ruth’s Table
Our other delicious creations…
“Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honor to your richest table and impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don’t catch steak hanging around when you’re poor and sick, do you?” – Judith Martin (Miss Manners)
Stay tuned for scenes from our next Foodie Pow Wow…