Seasonal Eating: The Perfect Autumn Dinner

Bronwyn's picture

Don’t be discouraged by your view out the window these days. It only means that we’ve hit that time of year when we celebrate all that’s cozy. Start that celebration with this amazing recipe! Nothing says cozy like making a meal with your family.

 

Roasted Butternut Squash Soup

Ingredients:

2 ½ pounds of butternut squash cut into one inch cube

2 Tbs extra virgin olive oil

2 Tbs of butter

4 (ish) cups of broth

1 sprig of thyme

1 bay leaf

  1. Preheat oven to 425°F (230°C). Coat the squash with olive oil and arrange on 2 lined with parchment paper. Skip the paper if you’re using cast iron. Roast until the squash is very well browned on at least 2 sides. This is the most important part. Short of burning it, you can’t over-brown these. This roasting will bring out the natural nutty sweet flavour of the squash. This will take about about 40 minutes; use a thin metal spatula to turn pieces two or three times during cooking. Set aside

  1. In a large pot or dutch oven, cook 2 tablespoons butter over medium-high heat until just starting to turn a golden, amber. Add the onion and garlic. Lower the heat to medium, and saute until soft and lightly golden. This should take about 10 minutes.

  2. Ad the squash, both and herbs to the pot and stir until fully combined. Bring this to a simmer and cook for 10 minutes. Make sure to salvage all the beautiful caramelized sweet bits on the roasting pans, as they add a lot of flavour and richness to this soup.

  3. After 10 minutes, remove the thyme and bay, and puree the soup until totally smooth.

At this point you can top it with roasted pumpkin seeds, greek yogurt and la viola.

Enjoy!