I don’t know what it is about fall, but whether it is 60° or 106° I begin to crave soup as soon as the fall equinox hits.
I consider soup to be it’s own food group and have been known to make multiple batches every time I make a big pot just so I can freeze more for later. Soup is a craving that hits me before pumpkin or apple flavors and it far outlasts those two as well.
This creamy roasted butternut soup really epitomizes fall. It’s rich, creamy, and with an added dollop of spicy green romesco it has a little heat which cuts the natural sweetness of the squash. I roast the veggies for both the soup and the romesco sauce to really intensify the flavors in both dishes and it is SO worth the extra time it takes.
The spicy green romesco sauce is also great on veggies, mixed into pasta dishes, or spread onto a sandwich. There really aren’t many wrong ways to go about using it. When I am planning a dinner like this with serious cook time I like to make the sauce a few days in advance. It breaks up the cooking time and makes dinner time a cinch.Print
- 2 tablespoons olive oil
- 1 1/2 pound butternut squash, peeled, halved, seeds removed and cut into chunks
- 1 brown onion, peeled and cut into wedges
- 3 cloves of garlic
- 1/4 cup honey
- Kosher salt and freshly cracked black pepper
- 4 cups vegetable stock
- 1 cup heavy cream
- Preheat the oven to 350°F. Line a baking sheet with parchment and set aside.
- Combine the oil, squash, onion, garlic, honey, salt and pepper in a large mixing bowl and toss to combine.
- Pour the prepared vegetables onto the baking sheet and roast in the oven for 35-40 minutes until the squash is tender and cooked through. Allow to cool slightly.
- Working in batches puree half of the vegetable mixture with half of the vegetable stock until completely smooth.
- Pour into a large stock pot then repeat the process with the other half of the vegetables and stock.
- Once all of the soup has been pureed and is in the stockpot add the cream and bring the soup to a boil over high heat. Once boiling reduce the heat to low and simmer for 3-5 minutes until slightly thickened.
Adapted from Donna Hay Seasons
- 1 medium green bell pepper, cored and cut into chunks
- 1 large jalapeno, stemmed, seeds removed, and cut into chunks
- 1 large poblano pepper, stemmed, and cut into chunks
- 2 garlic cloves, peeled and halved
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup raw slivered almonds
- 1/2 cup cilantro leaves
- 1 teaspoon sherry vinegar
- 1/2 cup water
- Preheat the oven to 400°F.
- On a large baking sheet combine the bell pepper, jalapeno, poblano, garlic, olive oil, salt, and pepper. Toss to coat and roast in the oven for 25 minutes.
- Toss the almonds on top of the peppers and roast for an additional 6-8 minutes until the almonds are golden brown. Remove from the oven and let cool slightly.
- In the bowl of a food processor fitted with the “S” blade combine the roasted peppers and almonds, cilantro, vinegar, and water. Process to a chunky puree.
- Sauce can be stored in the refrigerator in an airtight container for up to 4 days.
Adapted from Food & Wine