- Aluminum foil
- 2 tablespoons plus 2 tablespoons olive oil
- 1 large butternut squash, about 3 pounds, halved lengthwise and seeds removed
- 1 tablespoon coarse salt
- 1 red pepper, seeds removed and cut into ¼ inch slices
- 1 ½ cups baby carrots
- ½ medium yellow onion, chopped
- 1 clove garlic, minced
- 4 cups vegetable broth
- 1 cup half and half
- ½ teaspoon black pepper
- ⅛ teaspoon rosemary
- ½ teaspoon paprika
#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay, #NationalSoupMonth, #RoastedButternutSquashSoup
- Preheat oven to 350 degrees Fahrenheit with the rack in the middle.
- Line a cookie sheet with aluminum foil.
- Drizzle 1 tablespoon olive oil on the cut side of the butternut squash. Sprinkle with salt. Drizzle 1 tablespoon olive oil on the foil and place the red pepper and baby carrots. Place another piece of foil over the squash, red pepper, and carrots. Bring the pieces from the bottom of the cookie sheet up and crimp the edges. Place in the oven and cook for 40 minutes.
- Just before you take the squash out of the oven place a medium pan over medium heat. Add 2 tablespoons olive oil and the onion. Cook until the onion is starting to become translucent, about 5-8 minutes. Add the garlic and cook for 1 additional minute, then remove from heat.
- Remove the squash from the oven and turn off the oven. Remove the top layer of foil and let rest for 5 minutes.
- Remove the skin from the squash and place the oven rack on the highest position that will keep the squash from touching the burner.
- Return the cookie sheet to the oven and turn the oven on broil. Broil until the squash starts to darken, about 3-5 minutes. Then remove the squash and turn off the oven.
- Place half of the squash, red pepper, carrots, onion mixture, and 2 cups vegetable broth in a blender. Puree then place in a large stockpot. Repeat with the remaining squash, red pepper, carrots, onion mixture, and vegetable broth. Then add the half-and-half to the stockpot.
- Place the stock pot on the stove over medium-high heat and bring to a simmer. Cook for 5 minutes then serve.
Tomorrow is National Apricot Day. Tomorrow’s recipe will include apricots. Ingredients for tomorrow’s recipe are listed below:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 boneless pork chops, pounded with a mallet to ⅓ inch thickness, cut into ½ inch slices
- ½ cup apricot preserves
- 1 garlic clove, minced
- ¼ inch fresh ginger, peeled and minced
- ¼ teaspoon Dijon mustard
- Cooked whole grain rice