Roasted Butternut Squash Soup

It is raining in Jerusalem! 

Fine, it kind of drizzled, only this morning, for a few minutes. 

Ok so maybe it does not really count as a Jerusalem winter rain because it was not that much rain and it definitely is not cold but it is Sunday and it kind of rained so I’m making soup for #soupsunday! 

On Sunday mornings I do not have much going on in my kitchen in terms of produce as most of it has been used up for Shabbat cooking. Today I opened my fridge and found a butternut squash that I bought a few weeks ago and had been meaning to roast with some carrots and onions under a chicken, but that hasn’t happened so I decided to roast the squash and use it for a soup. 

Roasting butternut squash is great for a couple of reasons. First, roasting the squash imparts delicious flavor with pretty minimal effort, the sugars in the butternut deepen and caramelize which adds great flavor to the soup. Another great reason to roast the butternut squash is that you don’t have to deal with peeling and cubing the squash which can sometimes be a frustrating thing to do. As the butternut squash roasts, it softens and once it's cooled you can easily scoop the tender creamy flesh away from the skin. Yes, roasting and cooling the butternut squash does take time, but it is a hands-off step in the recipe and you can even prep the squash up to three days in advance and store it in the fridge or you can roast it, scoop it, and freeze it and defrost when you are ready to make the soup. 

The other ingredients for this soup are things that you most probably have on hand. Onion, carrot, and garlic add great base flavor to the soup. The curveball in the flavor department is an apple, any type will do, this adds a sweet-tart note to the soup and pairs beautifully with the butternut squash. 

There are a few spices in this soup and all of them compliment the sweet and nutty flavor of the squash. Black pepper for a contrasting earthy spice note, cayenne (hot paprika or chili flakes will work too) for a good kick to balance the sweetness, and cinnamon with its warm notes go perfectly with the butternut squash for those classic fall flavors. 

Make this soup today to keep in the fridge all week so you can enjoy a cozy bowl of autumn even if it’s 70°F outside. 

Roasted Butternut Squash Soup 

1 medium butternut squash about 2.5-3 lb.

3 Tbsp olive oil 

Salt 

1/2 tsp black pepper

1 medium onion, peeled and diced 

1 carrot, peeled and diced.

1 apple, any type, peeled and diced

2 cloves garlic, minced

Pinch of cayenne pepper/chili flakes 

1/4 tsp cinnamon 

3-4 cups of water

Preheat oven to 400°F/200°C 

Cut the butternut squash in half lengthwise and scoop out the seed. Drizzle the flesh of the butternut squash with 1 tablespoon of olive and season with a pinch of salt and the black pepper. Place on a cookie sheet or oven-safe dish and roast for about 45 minutes or until very tender. Remove from the oven and allow to cool for at least 15 minutes. Once cooled scoop out the flesh of the butternut squash and set it aside. Discard the skin. 

Heat the remaining 2 tablespoons of oil in a medium-sized pot over medium-high heat. Add the onion along with a pinch of salt. Stir to coat the onion in the oil and salt and cook for 5-8 minutes. Add the carrot and apple and cook for an additional 3 minutes. Add the garlic, cayenne, and cinnamon and cook for 1 minute until fragrant. Add the roasted butternut squash along with enough water just to cover the squash. You might need less than what is listed in the recipe it is always best to err on the side of caution because you can add more liquid you can’t remove. Bring the soup to a boil then reduce the flame, cover the pot and cook for about 15-20 minutes. Using an immersion blender puree the soup until smooth add more water if necessary to reach your desired texture. Taste and adjust seasoning to your liking. Ladle into bowls and top with roasted pumpkin seeds. To store the soup allow it to cool completely and then store it in the fridge in an air-tight container for up to one week or in the freezer for 3 months. 

Yield: 4 portions