I know, I know. My first recipe is something that can be found all over the internet. However, I did create it with what I had on hand (cause I am casual like that). I have read a quadrillion butternut squash soup recipes. It is my favorite soup. Last night I had some from a delicious sandwich and soup restaurant. In other words, I did not make dinner. I am human. My desire to recreate this delicious soup overcame me. There are copycat recipes out there, but I did not have all the ingredients, and that original delicious restaurant soup has a lot of sugar in it. So I took what I had and made the best of it. Here is recipe. If you give it a try please let me know what you think.
3 pounds butternut squash cut up
2 small pie pumpkins (I used left over pumpkins from Halloween that had not been carved)
2 carrots peeled
2 stalks celery
a good sprinkle of onion powder
a good sprinkle of cinnamon
32 ounces chicken broth
about 1/8 of a cup maple syrup
Oil two baking sheets. Cover one sheet with cut squash, carrots and celery. Sprinkle with salt, onion and cinnamon. I did not measure my onion and cinnamon; I just sprinkled it over the top of the vegetables. Carefully cut pumpkins in half and clean out the insides. Be extremely careful when cutting pumpkins. They are very hard. Place pumpkins on second oiled cookie sheet. Place both pans in a 400 degree oven. I roasted the squash for about 45 minutes (checking it after 30) and the pumpkins for an hour. Heat chicken broth in a large pan. Scrape pumpkin out of its shell and add it to the chicken stock with roasted squash, celery and carrot. (I let it simmer 10 minutes while we were watching Groundhog Day.) Remove from heat. When it cools down you can puree it in a blender. I admit that I used an emersion blender, however, that did not break the celery up well. Today I dumped it all in a blender and it was perfect. After blending, add a couple of splashes of maple syrup and more salt to taste. If you make it, let me know how it worked.