Roasted Butternut Squash Soup with Ricotta Apple Rosemary Garnish

Roasted Butternut Squash Ingredients:

  • 3 lbs butternut squash (about 2 med)
  • 2 tbs olive oil
  • 1 tsp sugar
  • 1 tsp sea salt
  • 1/2 tsp cayenne (Too spicy for you? Add less.)

Soup ingredients:

  • Roasted squash
  • ½ c olive oil
  • 1 Vidalia onion, thinly sliced
  • 6 c vegetable broth

Ricotta Apple Rosemary Garnish ingredients:

  • 1/4 c rosemary, chopped
  • 4-5 tbs olive oil
  • 1 clove garlic, smashed to release flavor (not chopped)
  • 1/3 c hazelnuts, walnuts or pecans toasted (if you have a Trader Joe’s near you, they have a great package of Rosemary, Pecans & Cranberries that works wonders; omit the roasting and additional cranberries if you use this substitute.)
  • 1 apple, peeled, cored and diced
  • ¼ c dried cranberries
  • ½ c ricotta salada, crumbled or chopped until a medium fine crumble
  • Freshly ground sea salt and pepper, to taste

Directions:

Hint: Have all your ingredients for the pesto ready; you can make the pesto while the squash is roasting. Toast your nuts before roasting the squash. Nuts like a lower oven temperature. The best way is to roast in a single layer at 275° for about 30 minutes. Watch carefully to avoid burning.

  • Preheat the oven to 450° and place a rack in the lowest slot in the oven. Line a baking sheet with parchment and coat with olive oil spray.
  • Peel the butternut squash, cut in half lengthwise and remove the seeds. Cut each half in quarters, and then cut each quarter in half.
  • Place in bowl and toss with olive oil, sugar, salt, black pepper and cayenne. Place in a single layer on baking sheet.
  • Roast for 20-25 minutes until caramelized. Remove from oven, turn and continue baking for another 15-20 minutes, being careful not to burn.  
  • In large pot, heat olive oil until it starts smoking. Add the onions and cook until translucent.
  • Add the roasted squash and broth.
  • Puree with immersion blender (or use food processor) until desired consistency is reached and soup is heated through.
  • Multitask – while the squash is roasting make the pesto.
  • In a small saucepan heat olive oil, rosemary and garlic in a small pan until it begins to bubble.
  • Add diced apple and cranberries.
  • Cook until apple begins to caramelize.
  • Pour into a small bowl, saving the garlic.
  • Place the garlic and nuts in mini food processor and process until a fine crumble
  • Add to bowl along with cheese.
  • Add salt and pepper to taste.
  • Pour soup into individual bowls (or shooters) and top with garnish.

Variations:

Roasted butternut squash is versatile and so good for you. Don’t just puree the squash into soup!  Think about placing squash and pesto on top of salad, on its own, on top of pizza or mixed in with pasta (with perhaps a bit more olive oil).

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