Butternut squashes are delicious but laborious. And sometimes I OD on them a little. But I got my first one this season and saved it for just the right moment.
It was really pretty easy and is the best tasting thing I've ever put in my mouth. I can't describe how amazing it is- beautiful, creamy, and flavorful. Wow.
I roasted a whole butternut squash (which was a little on the small side) in the oven on 350 until the inside was soft (45 minutes?). I also had 6-8 cloves of garlic (whole cloves with some paper still on them) and 2 cut sliced red onions roasting at the same time. I added just a touch of cooking spray and stirred them 3 or 4 times as they got delicious.
I made a special trip to the organic store today because I needed some nutritional yeast and wanted to get some Better than Cream Cheese because, well, it's like crack. While I was there I saw some vegan bullion (flavored with sea salt and herbs) and spontaneously threw it into my little basket. So, I dissolved 2 cubes in a couple cups of water (2ish cups, maybe 3cups) and added 3 TB of Better Than Cream Cheese. Pureed with the immersion blender and voila, amazingness. So what about the onions? I added them to couscous to add to the middle of the soup, which makes me feel a little fancy.
Sunday, January 6, 2008
Roasted Garlic Butternut Squash Soup
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2 comments:
And a second comment for your blog's delight... this looks amazing. What are your thoughts on spaghetti squash? Ever used it? I did once over the summer. It's a strange vegetable. I'm kind of frightened by it, but would cook with it again.
I'm not the biggest fan of spaghetti squash. It's so different from other squashes and I don't really know what to do with it. Maybe I'll pick one up to experiment.
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