I am very proud of my first real food recipe in recent memory, as in, not a dessert :).

 

I subscribe to an organic farm delivery service and last week, they delivered butternut squash. This is not something I usually cook with, so I set out to find a recipe I can make. My first thought was soup, but I don’t like carrot soup that much, so I wasn’t sure it was going to work for me. I then decided to just spice it up with peppers and give the sweetness a spicy kick. So, here goes nothing:

 

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

 

 

Ingredients:

1 Medium Butternut squash (peeled & cubed)

1 Large Onion (cut into 4)

1 whole Garlic

1/2 piece of Ginger

2 Jalapeno Peppers

Olive oil

1 qt Vegetable  or Chicken stock

Salt to taste

 

 

Directions:

  1. Pre heat oven to 375 degrees F
  2. Peel and cut butternut squash into 1 inch cubes
  3. Cut large onion into four
  4. Put butternut squash, onion and whole peppers into baking tray
  5. Sprinkle salt & drizzle olive oil onto tray and toss all ingredients till they are well covered
  6. Put in oven for about 55 mins
  7. Drizzle whole garlic with olive oil, wrap in foil paper and toss in oven with other vegetables
  8. After veges are out of oven, transfer all ingredients, except peppers, into blender. If you have a smaller blender, transfer half
  1. Pour stock into blender as well and blend till smooth
  2. Add first pepper and blend. Make sure you can take the heat before adding more pepper a little at a time

 

 

Serving:

You can eat this as a soup or put it over rice or risotto or even pasta.

You can use it in place of pasta sauce.

Feel free to play around with the recipe.

    • You can roast and extra onion if you like the flavor
    • You can toss half a teaspoon of cayenne pepper if you’d rather get the spicy kick that way
    • You can even toss in a bunch of Indian spices and take the flavor to a new place