I can’t help that I get really excited about fall cooking. The days aren’t as a hot and the nights get cooler. Honestly, and I know I say this every year, it’s my favorite season. I get to start making all of my favorite soups, stews, braises, and roasts again. This week Mother Nature turned on the autumn weather which made it soup time. I had just pulled some carrots out of our garden and we had big butternut squash so into the pot they went.
I make many variations of this particular recipe and normally I use two butternut squashes. However, only having one available I decided to use some fresh garden carrots to bulk up the soup and add some more flavor. And to increase the flavor even more, I roasted the carrots with the squash. I don’t usually do this but since it was going to be a pureed soup I thought the carrots would be easier to blend in. They were, and they tasted really sweet too.
Even though it’s been cold and rainy all week I was really happy to be whipping up some soup and having it on hand to chase the chill away. This butternut squash soup is definitely one which you can easily make for a weeknight dinner. The part which takes longest is roasting the vegetables but you could even do that ahead of time and simply prep the roasted squash and save for the next day. Or, just make the soup one night and have the next. You know soups are always better the second day!
Roasted Butternut Squash Soup
- 1 large butternut squash, split in half lengthwise
- 8 medium sized carrots, cleaned and trimmed
- 3 oz lardons
- 1 large leek, sliced
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 Tbs thyme
- 1 bay leaf
- ½ C white wine
- Salt and pepper
Pre-heat the oven to 350°F.
Salt the carrots and squash halves. Place the squash cut side down on a piece of parchment paper on a baking tray. Lay the carrots on the tray as well. Bake in oven for 75 minutes. Remove and allow to cool.
In a large pot cook the lardons slowly over medium-low heat to render out the fat. Remove lardons and set on a paper towel. Add the leek, shallots, garlic, thyme, and bay leaf to the fat and sauté for 5 minutes.
Add the wine and cook until the wine is almost all cooked off.
Chop the roasted carrots into small pieces. Scoop the seeds out of the squash halves and them scrap the squash meat out of the skin. Place the carrots and softened squash into the pot with the leeks, shallots, and garlic.
Stir in 2 C of water. Using a stick/immersion blender puree the soup, adding more water as needed to make the soup smooth for your desired consistency. You may need another 1 or 2 C.
Season with salt and pepper to taste. Add a Tbs or two of sherry and stir in to finish. Ladle into bowls and top with a few crispy lardons.