Soup Swap: September

Happy beginning of Autumn and welcome to the first Soup Swap. I'm very excited to see all of the new recipes that will be shared! To share your recipe, add the name of the soup into the Mr. Linky.

This weekend I made up a pot of my favorite roasted butternut squash soup. I love this soup because it practically screams fall. It is orange-y in color, filling, and represents the goodness found in farmer's markets this time of year. It came my way from my crafty and bakey friend, Nicole, who is very talented in the kitchen. I have taken the recipe and twisted it around just a tiny bit from the recipe she gave me. It's an easy soup to make and it freezes well. I hope you enjoy it as much as I do!

Roasted Butternut Squash Soup
2 butternut squash
2 carrots
1 onion
1 pepper
1 garlic clove
2 tbs olive oil
4 cups of vegetable stock
1 cup of water
1 tsp salt
1/2 tsp pepper
1/2 tsp thyme

Cut the squash in half and roast in the oven at 350 for one hour, rotating the pan after half an hour. While the squash is roasting, dice the carrots, pepper, and onion. Mince the garlic and saute with the olive oil. Add the carrots, pepper and onion and saute until translucent. Take out the squash, cover with foil for 10 minutes, then scoop out the flesh and add it to the vegetables in the pot. Add the vegetable stock, water, salt, pepper, and thyme. Simmer on medium-low for 20-30 minutes. Then pull out the immersion blender, or the regular blender, and blend away until your favored consistency. Serve with a drizzle of olive oil and some fresh ground pepper. Enjoy!

Happy Soup Day!!!!