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Roasted Butternut Squash and Garlic Soup with Fresh Sage

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Roasted Butternut Squash and Garlic Soup with Fresh SageOur first taste of autumn!

When Mother Nature hands Nelson autumn and butternut squash, he makes this glorious soup. Oh yum.

Hello autumn… is that you peeking around summer’s back? While we don’t really want summer to end, our family loves autumn. Personally, I love the trees of gold, red and orange, the fresh air, the harvests, apple-picking…apple pie…apple cider, and the warm sun on my face while I’m all snug and cozy in a big knit sweater wandering around a pumpkin patch with my kids, looking for our perfect pumpkins. Fall is such an amazing season and probably the season I enjoy spending the most time outdoors. I just wish it lasted longer.

Our new favourite squash soup?

Nelson already has another slightly different version of butternut squash soup on the blog, which we also LOVE…I highly recommend you check it out. This version has roasted garlic and sage which gives this a slightly nuttier flavour that reminds me a little of turkey stuffing. mmm… stuffing….

Get outside and enjoy this golden season, then go back indoors and cozy up with a bowl of this perfect autumn soup. Yes!!

Eat up autumn and eat well, friends!

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Roasted Butternut Squash and Garlic Soup with Fresh Sage
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
 

Butternut squash is one of the most popular fall soups and comfort foods. We’ve made many, but this is by far our absolute favourite!

Course: Appetizer
Cuisine: American, Canadian, North American
Servings: 8 servings
Author: Nelson Cardoso
Ingredients
  • 4 lbs butternut squash about 1 large squash
  • 1 head of garlic
  • 4 tsp olive oil
  • 2 tsp coarse sea salt for roasting the squash and garlic
  • 1 tsp freshly ground black pepper for roasting the squash
  • 1 medium cooking onion sliced thin
  • 3 tbsp maple syrup
  • 10 fresh sage leaves
  • 2 tsp coarse sea salt
  • 1 tsp freshly ground black pepper
  • 4 cups chicken stock
  • 2 cups water
  • 4 tbsp unsalted butter
Instructions
  1. Preheat the oven to 425 ºF.
  2. Line a large baking sheet with parchment paper.

  3. Cut the squash in half length-wise and scoop out the seeds.

  4. Place the two squash halves on the baking sheet, cut side up.
  5. Slice the top of the un-pealed head of garlic off, cutting slightly into the cloves. You should be able to see most of the tops of the cloves after the cut.

  6. Cut a square piece of aluminum foil (about the size of a dinner plate).

  7. Place the head of garlic on a aluminum foil.
  8. Sprinkle the first 2 tsp of salt evenly over the cut halves of squash and a bit over the garlic head.
  9. Sprinkle the first 1 tsp of pepper evenly over the cut halves of squash and a bit over the garlic head.
  10. Drizzle 2 tbsp of oil over the cut halves of squash and a bit over the garlic head.

  11. Close the aluminum foil from all sides over the garlic and tighten/wrap at the top, creating a closed pocket for the garlic.

  12. Turn the two squash halves over, cut side down on the baking sheet and add the garlic pocket to the baking sheet as well.
  13. Place the baking sheet in the oven on the middle shelf and bake for 1 hour.
  14. Remove the baking sheet from the oven.
  15. Using tongs, simply pull the skin off the squash. You may have to pull sections off, pieces at-a-time, but it should come off easily. Discard the skin.
  16. Open the foil top to let the garlic cool for a bit.
  17. Place the garlic head on its side and use a fork to press the roasted garlic cloves out of the skin.
  18. Heat the remaining olive oil in a large pot between medium and medium high.
  19. Add the onion and sauté until translucent.
  20. Add the roasted squash, maple syrup, sage, remaining salt and pepper, chicken stock, water and butter.
  21. Using an immersion or hand blender, blend until the mixture is smooth and creamy.
  22. Turn the heat up to high until it starts to boil.
  23. Reduce the heat to medium low and cover. Simmer for 15 minutes.
  24. Serve hot with croutons, sour cream or both. Personally, I like to add some white pepper for a tasty bit of kick.
Nelson Cardoso
Nelson Cardoso
http://www.photosandfood.ca

Oven Roasted Butternut Squash

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Oven Roasted Butternut SquashSadly, our newly-discovered and favourite farmer’s market has closed for the season. I’m already looking forward to next year’s spring selection! One of the things I like most about this market is that everything they sell (including honey and sweet treats) is grown or prepared close to the market. Now that’s fresh!

I had one last vegetable from our local market–butternut squash. I had done soup just last week, so I wasn’t ready for that just yet. I ended up landing on roasted butternut squash as a side dish! I love roasted vegetables. There’s something fantastic about the caramelization and the scent it leaves in the house. Mmmm.

I tried this recipe with the same ingredients one other time, but it didn’t turn out quite like I was hoping. I had cut the squash down the middle and roasted the two halves with the skin on, just like I do when I prepare it for squash soup. Although this seemed easier (because it’s easier to peel a roasted squash), it didn’t work very well since a lot of the squash didn’t get coated with the seasoning. For the second attempt, I peeled the squash raw, seeded it and then cut it into equal size pieces. I then coated and roasted the squash on a baking sheet. This time, all the squash cooked evenly and it was nicely seasoned throughout.

Butternut Squash

Squash isn’t a vegetable I normally consider as a side, but it does work very nicely with many dishes. I’ll make this one again for sure. So, roast up a great side dish… and eat well, friends!

Oven Roasted Butternut Squash

Oven Roasted Butternut Squash
 
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This oven roasted butternut squash recipe is a perfect side for many fall main courses. Its specially delicious with roasted chicken or turkey. Roasting squash makes the house smell amazing!
Author:
Recipe type: Side
Cuisine: Canadian
Serves: 4 to 6 servings
Ingredients
  • 1 large butternut squash (about 3 lbs)
  • 2 tbs olive oil
  • ½ tsp cinnamon
  • 1 tbs pure maple syrup
  • 1½ tsp salt
  • ½ tsp freshly ground pepper
Instructions
  1. Preheat the oven to 400 ºF.
  2. Peel and seed the squash.
  3. Cut the squash into equal size pieces.
  4. In a large bowl, mix the squash pieces with olive oil, cinnamon, maple syrup, salt and pepper until the squash is evenly coated.
  5. Place the squash pieces on an aluminum foil lined baking sheet in one even layer.
  6. Place the baking sheet on the middle rack of the oven and let bake for 25 minutes.
  7. Remove the baking sheet from the oven and transfer the squash pieces to a serving dish.
  8. Serve hot and enjoy!

 

Nelson Cardoso
Nelson Cardoso
http://www.photosandfood.ca

Roasted Butternut Squash Soup

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Roasted Butternut Squash SoupThis soup was inspired by a visit to a local farmer’s market on a gorgeous fall day.

It’s funny, we visit different farms and markets through the season, but we’d never even driven to this local market until now. I mean…for years we’ve driven past the sign for this farmer’s market, but we never took a turn down the side road to check it out. It’s interesting how we can get so used to something that it eventually blends into the background and we forget it’s there. That’s how it was for us. But this time around, Nelson did a second-take and it finally dawned on us to turn off the main road and look for this market.
Well, what a nice find! It’s not fancy or even really quaint, but this market had a good selection of very locally grown fruits and vegetables. We’re definitely going back there again before they close for the winter…and we’ll become regulars once they’re up and running again next year. We don’t always manage to do this, but it sure feels good to support local farmers and buy fruits and vegetables that are grown so close to home. It’s not the cheapest option available, but we think it’s well worth it.
Butternut squash soup is one of my favourites (along with shrimp bisque, caldo verde, minestrone… oh man…I think I really like soup). I think this particular soup was even better than usual because the squash was fresh, in season, and locally grown. Oh ya…and Nelson roasted the squash first.  That step takes a squash soup from good to fan-freakin-tastic. Yup… it’s that good.
Nelson’s staring at me as if I’ll finish this post any faster. Hmmm…
Ok…soup’s on! Eat well, friends (and it local, if you can).
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup
 
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This roasted butternut squash soup recipe is to die for. The extra roasting step, takes this squash soup from good to fan-freakin-tastic. it's that good!
Author:
Recipe type: Appetizer
Cuisine: Canadian
Serves: 4 to 6 portions
Ingredients
  • 4 lbs ripe butternut squash (1 large squash)
  • 1 tbs olive oil (for posting the squash)
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • 2 tbs olive oil
  • ½ medium cooking onion diced
  • 1 cinnamon stick
  • 4 cups chicken stock
  • ¼ cup pure maple syrup.
  • ½ tsp ground white pepper
  • 1 tsp course salt
  • ½ cup of sour cream (optional)
  • Extra white pepper to serve with the finished soup (optional... I like the extra kick)
Instructions
  1. Preheat the oven to 400 ºF.
  2. Line a baking sheet with aluminum foil.
  3. Cut the squash down the middle, top to bottom (be careful with the knife).
  4. Remove the seeds.
  5. Brush olive oil on both cut sides of the squash.
  6. Sprinkle the ½ tsp of salt and the ground cinnamon on the cut sides of the squash.
  7. Place both halves of the squash on the baking sheet, cut side down.
  8. Place the baking sheet in the oven and bake for 50 minutes.
  9. Remove the baking sheet from the oven and and let cool for 10 minutes.
  10. Using tongs, pull the peel off both halves of the squash (because the squash is roasted, the peel should come off easily).
  11. Place a large pot on the stove and set to medium high.
  12. Heat 2 tbs of olive oil.
  13. Sautée the diced onions until translucent.
  14. Cut the roasted, peeled squash in large pieces and place in the pot.
  15. Add the 4 cups of chicken stock, maple syrup, cinnamon stick, white pepper and salt.
  16. Store until all the ingredients are combined.
  17. Let the soup come to a boil.
  18. Lower the stove to medium and cover.
  19. Let cook for 10 minutes.
  20. Uncover and remove cinnamon stick.
  21. Puree until smooth using a hand blender, blender or food processor.
  22. Taste and adjust the salt if necessary.
  23. Serve hot with a dollop of sour cream and/or more white pepper.
Nelson Cardoso
Nelson Cardoso
http://www.photosandfood.ca