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Making soup makes me very happy, happy in the kitchen, happy with the process and happy with the creativity involved and happy with the control I have over what I eat and what I feed the family. My epiphany with the necessity of soup making came when I read a soup can label, the amount of sodium in one serving is frightening, I don’t have any reason to fear heart disease, but even for someone who has a healthy heart, there is no way 400+ milligrams of sodium can be good for anyone.

When I found this butternut squash soup recipe in the Gardener’s Recipe Cookbook, I never looked back, it introduced me to the idea of roasting the vegetable before making it into soup, there was no going back from that revelation. The butternut squash split in half is the ideal recipient to house garlic cloves in order to roast them at the same time as the butternut squash, ingenius little trick. This recipe is very simple, I am pretty sure I have written about it before, but you can never have too much of a great recipe, one that has few ingredients; diced onions, chicken stock, roasted butternut squash, roasted garlic and sage and thyme, salt and pepper. The squash takes about an hour to roast, so after the onions have been sauteed and are transculent, all you need to do is scoop out the squash from its skin, squeeze out the roasted garlic into the soup and add the herbs and the stock, simmer for a bit and you are done. At this point, I turn off the heat and wait so it’s cool enough to puree, a tasty hearty soup perfect for the weather.