**Note: Unless you're an avid F*R*I*E*N*D*S fan (like myself), the title of this recipe makes absolutely no sense**
Roasted Butternut Squash Soup
- 2-3 lb butternut squash, halved and seeded
- 1 onion peeled and quartered
- 2 shiitake mushrooms, stemmed and wiped clean - I used 4 crimini (baby bellas) since I didn’t have and shiitake handy
- 1 garlic clove, peeled
- 1/2 cup olive oil
- Salt and Pepper to taste
- 4 cups vegetable stock (or you could use chicken stock if that's what you had on hand)
Preheat oven to 450*. Cut squash into 2 inch pieces. The recipe had me peel them after roasting which was fine but I guess you could do it before hand if you wanted. Combine squash, onion, mushrooms, and garlic in a big bowl and toss with olive oil, salt, and pepper. Toss until everything is coated then spread it all out in an even layer on a rimmed baking sheet.
Roast 30 minutes or until the squash is tender and toss veggies halfway through. Let the veggies cool (I didn’t cuz I’m too impatient) then remove the skins (if you haven’t already).
The recipe has you put everything in a pan and puree it with an immersion blender. I don’t have an immersion blender so here’s my way:
Toss about half the cooked veggies in a blender along with half the stock. Blend it all up really well. Pour the puree into a pan. Do the same with the other half and add it to the pan. Tada! Bring soup to a simmer. Remove from heat, add salt and pepper to taste, and serve with your favorite bread. I usually "float" a large biscuit on the top. YUM!
Recipe from cousin Annie
