Roasted Butternut Squash Soup

Soups…I just can’t seem to get enough of them at the moment! This fall, I finally thought to buy butternut squash at the weekly farmer’s market. While I never had time to use it, I diced it up and froze it so that when inspiration hit me I would have it to use. Alex’s mom makes ‘Kurbiscremesuppe’ (cream of squash soup) quite often, so I usually just enjoy hers as it is so delicious. This weekend I decided to make my own.

First, roast a combination of squash, onions, celery, carrots and red pepper in the oven with some olive oil, garlic & onion powders and a small amount of ground cloves.

After about 50 minutes of roasting, with one break in the middle to stir them up, here’s what they looked like…

Next, I added them to a stock pot on the stove with a few pieces of fresh sage and some vegetable broth.

After about an hour (and a short nap!) it was ready for the blender…

After I got done with the immersion blender, I added a half cup of cream (you could certainly use milk instead, but I had some cream so decided to indulge a bit on this soup.

And the end result…delicious. I absolutely love the hint of flavor from the cloves!

Enjoy!

Roasted Butternut Squash Soup

Ingredients :
4-5 Cups Butternut Squash, cubed
2 Large Carrots, peeled, quartered & sliced
2 Small Onions, sliced
2-3 Celery Stalks, sliced
1/2 Red Pepper, sliced
2 Tablespoons Olive Oil
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1/4 Teaspoon Ground Cloves
6-7 Cups Vegetable Broth
3-4 Sage sprigs
1/2 Cup Heavy Cream (or Milk)

Instructions :
Preheat the oven to 425 degrees Fahrenheit (US) or 200 degrees Celcius (on Heißluft in DE). Prepare a roasting pan with the vegetables, olive oil and dried spices. Roast for 50 minutes, stirring once in the middle. After the vegetables have roasted, simmer on medium low heat in a stock pot for about an hour. Remove from the heat, and use an immersion blender until the soup is smooth. Stir in a half cup of heavy cream (or milk), and serve. Enjoy!