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olive oil
1 large butternut squash, cubed [skin and seeds discarded]
1 yellow onion, sliced
3-4 cloves garlic, sliced
about 4 lbs butter-gold potatoes
salt/pepper to taste
dash of cayenne
1/2-3/4 tsp of cumin
1/4-1/2 tsp sage
vegetable broth (i used chicken broth, since I had it)
1. Preheat oven to 450°F and bring a pot of water to boil. Dice the potatoes and boil in salted water until soft.
2. Peel and cube the butternut squash, slice the onion and garlic — brush all with olive oil, sprinkle with salt and pepper, roast in preheated oven for about 10-15 minutes or until starting to brown and looking yummy: after about 15 min, turn it to broil for about 2 min to brown if not already brown.
3. Pour off potato water, saving a bit for the soup — maybe 1/2-1 C — or use veggie broth.
4. Puree all ingredients in food processor, using potato water and/or veg broth as needed to create soupy, but not watery texture.
5. Return to stock pot, adding spices, salt/pepper to taste, stir, and serve.
1 large butternut squash, cubed [skin and seeds discarded]
1 yellow onion, sliced
3-4 cloves garlic, sliced
about 4 lbs butter-gold potatoes
salt/pepper to taste
dash of cayenne
1/2-3/4 tsp of cumin
1/4-1/2 tsp sage
vegetable broth (i used chicken broth, since I had it)
1. Preheat oven to 450°F and bring a pot of water to boil. Dice the potatoes and boil in salted water until soft.
2. Peel and cube the butternut squash, slice the onion and garlic — brush all with olive oil, sprinkle with salt and pepper, roast in preheated oven for about 10-15 minutes or until starting to brown and looking yummy: after about 15 min, turn it to broil for about 2 min to brown if not already brown.
3. Pour off potato water, saving a bit for the soup — maybe 1/2-1 C — or use veggie broth.
4. Puree all ingredients in food processor, using potato water and/or veg broth as needed to create soupy, but not watery texture.
5. Return to stock pot, adding spices, salt/pepper to taste, stir, and serve.
