Ajani
02-04-2011, 07:50 AM
It should be amazing looking. We haven't been eating well lately, with us all being sick. Had to blog about how therapeutic soup can be. http://asinglestepblog.blogspot.com/
Roasted Beet and Butternut Squash Soup
canola or olive oil, for cooking
1 butternut squash, peeled, seeded and diced
2-3 beets, tops trimmed
1 large onion, chopped
2 large garlic cloves, crushed
1-2 cups orange juice
1 L chicken or vegetable stock
a big splash of half & half (optional)
sour cream, for serving (optional)
Preheat the oven to 450F. Spread the squash out on a rimmed baking sheet and drizzle with oil. Wrap the beets individually in foil. Place the sheet in the oven and the beets directly on the rack; roast for 30 minutes, or until the squash is soft and turning golden on the edges.
In a medium pot, heat a drizzle of oil over medium heat and saute the onion for a few minutes, until starting to soften. Add the garlic and roasted squash. When they’re cool enough to handle, peel and chop the beets; add to the pot along with the orange juice and stock and simmer for about half an hour.
Add the cream, puree the soup with a hand-held immersion blender and season with salt to taste. Serve warm with a dollop of sour cream. Serves 6.
Roasted Beet and Butternut Squash Soup
canola or olive oil, for cooking
1 butternut squash, peeled, seeded and diced
2-3 beets, tops trimmed
1 large onion, chopped
2 large garlic cloves, crushed
1-2 cups orange juice
1 L chicken or vegetable stock
a big splash of half & half (optional)
sour cream, for serving (optional)
Preheat the oven to 450F. Spread the squash out on a rimmed baking sheet and drizzle with oil. Wrap the beets individually in foil. Place the sheet in the oven and the beets directly on the rack; roast for 30 minutes, or until the squash is soft and turning golden on the edges.
In a medium pot, heat a drizzle of oil over medium heat and saute the onion for a few minutes, until starting to soften. Add the garlic and roasted squash. When they’re cool enough to handle, peel and chop the beets; add to the pot along with the orange juice and stock and simmer for about half an hour.
Add the cream, puree the soup with a hand-held immersion blender and season with salt to taste. Serve warm with a dollop of sour cream. Serves 6.