It's that wonderful time of year when the air is fresh and crisp, the leaves are crunchy, and squashes take over the produce section in the grocery store. On a chilly day, a pot soup simmering on the stove while the temperatures dip is the absolute definition of cozy. What could be better than peeling off your gloves and warming your hands and soul with a thick, rich squash soup?
Was it me who was just saying how easy it is to peel and roast an acorn squash? It was? Well, what can I say, sometimes I am too pressed for time/ lazy to bother, especially for something like soup. I mean, I love a nice, crispy-on-the-outside piece of roasted squash as much as the next person, but peeling and cubing and roasting and THEN pureeing squash for a soup seems like a lot of effort.
This soup, however, is the very definition of minimal effort. It's also hearty and creamy, without any actual cream, and it is chock full of vitamins. Did you know that butternut squash is extremely high in Vitamin A, and is a good source of Vitamin C and fibre as well. Add that to immune-boosting garlic, and you've got yourself a panacea for the cold and flu season, which is upon us. But more importantly, it's delicious, filling, and so easy to make.
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
Slice butternut squash in half lengthwise; scoop out the seeds. Place squash cut side up on the prepared baking sheet.
Arrange sliced garlic and onion over top the squash. Drizzle with olive oil.
Roast in the oven for one hour, or until the squash is very fork-tender.
Remove from oven and when cool enough to handle, scoop squash from the skins, along with the onion and garlic. Working in batches, puree in a blender or food processor along with the vegetable stock until very smooth. Season with salt and pepper.
Pour into a large saucepan and keep warm on the stove until ready to serve.