Veg*n Cooking and Other Random Musings: Roasted Butternut and Garlic Soup with Caramelized Onions

Wednesday, October 22, 2008

Roasted Butternut and Garlic Soup with Caramelized Onions

With the evenings beginning to get chilly, soups have started to sound good. Neither Brett or I have ever really been "soup people" but I think it is due to bad experiences with canned soups. I've had a few homemade soups and have enjoyed them, but never really anything from a can. With the soup craving taking hold and a stash of butternut squash from our community garden plot hanging out in our closet, things fell in to place for a soup, salad, and bread night.

I've seen many recipes for a flavorful, warm, slightly sweet butternut squash soup - which I will be trying out quite soon - but I wanted something more savory and creamy. So this is what I came up with! Both Brett and I really enjoyed this soup - so much so that it is jumping straight on to J and B's Favorite Recipes.

The local booty legend:
no asterisk = grocery store
+ = The Root Cellar
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms

The soup looking, well, like soup with some extra caramelized onions on top.

The loaf of local ciabatta (from Uprise Bakery) sliced up. We dipped the bread in our soup and also had a salad using the lovely head of lettuce we got in our CSA last week (I forgot to get a picture of the salad). We topped the salads with Annie's Tuscany Italian dressing. We need to use it up, but once it is gone, I will be making my own dressings.

Roasted Butternut Squash and Garlic Soup with Caramelized Onions
1 large butternut squash, halved with seeds and stringy insides scooped out and discarded ***
1 bulb of garlic, 1/4 inch of the top cut off *
2 vidalia onions, thinly sliced *
1-2 tbsp safflower oil
3 cups of hot water
2 veggie bouillon cubes
dried basil (to taste)
sage (to taste)
black pepper (to taste)
salt (to taste)

Preheat oven to 400.

Place butternut halves skin side down on a baking dish.

Roast in oven for 20 minutes.

Place the bulb of garlic on the baking dish and drizzle with a little bit of safflower oil. Roast for an additional 20 minutes or until squash is very soft.

Meanwhile, heat 1 tbsp of safflower oil in a medium skillet over medium heat. Let pan heat up for about 2 minutes, then add the onions.

Sprinkle onions with sage, black pepper, and salt. Stir-fry until onions are golden brown. Add another tbsp of safflower oil if needed to keep onions from sticking. Keep onions warm on low heat.

Let butternut squash and garlic cool for about 15-20 minutes when they are finished in the oven.

In a large pot dissolve veggie bouillon cubes in hot water.

Add the butternut flesh, roasted garlic (just squeeze the end of each clove and they will slip right out of the skin), and all but about 2-3 tbsp of the onions to a food processor and puree until very smooth.

Add butternut mixture to the large pot and combine with water. Add basil, and more salt and pepper if desired.

Let simmer for about 15-20 minutes.

Serve topped with more onions.

This was surprisingly filling and an all-around wonderful meal!

'Til next time.


VeggieGirl said...

Perfect meal to combat the cold with!! Yum!!

selina said...

oh my gooness gracious. i know what i am making for dinner!!!

p.s. you rock!

Jennifer (of Veg*n Cooking) said...

Veggie Girl - I agree. I need to make more soup!

Selina - Hahaha. This was really good - and I think you will be surprised how easy it is. Good, local, organic, tasty, and easy - what could be better?

Lisa (Show Me Vegan) said...

i know what you mean about canned soup- yuck. This one looks creamy and perfect for Fall!

Anonymous said...

I *love* making soup--this one looks great!

Soup is so much can use up whatever veggies you have in the fridge, add in some beans/lentils/etc., whatever spices/seasonings you are in the mood for, and voila--you have a delicious pot of soup! I hope you have fun playing around with making soups--I am sure you will come up with lots of yummy "favorites."


Erik said...

Yum! I have made a lot of squash soup, and I have used roasted garlic in a lot of others...and yet I have never combined these. And now we add carmelized onions! Could this be heaven? I think so!

jessy said...

dan & i were just talking about making a soup last night - but we've both been kinda lazy about the idea because we haven't had that many awesome soups before. now mind you - most of the soups i've had have been from cans, and a few that were too salty in restaurants. but your soup sounds absolutely wonderful, Jennifer. we've got all those ingredients at home, and i looooove caramelized onions. it looks awesome as well - and with crusty bread, too?! perfect! thanks for the recipe - we're going to make this soon! wahoooooooo!

Bianca said...

I bought stuff to make butternet squash soup this week too!

Jennifer (of Veg*n Cooking) said...

Lisa - Homemade soup is so much better - hands down. I had always thought I disliked soups, but it is only the canned ones!

Thanks it was tasty.

Courtney - I had a good time making it too. Brett even really enjoyed it - so much so that HE has been coming up with ideas for soups!

I love that soup is a lot like chili - just use whatever you have on hand and whatever you are in the mood for. The "personalizations" are endless!

Erik - Oh you should combine them! They complimented each other quite well. And the caramelized onions added a nice, rich, savory depth. I wish I had some more right now! We will definitely be making this again really soon!

Jessy - That is too funny. Yeah, we had that experience as well, which is why we didn't really ever try to make soup before. But I've had a couple of homemade varieties that were really good, and this cool weather makes me want something savory and warm - so here it is!

Thank you. We do too and they worked really well in this dish. I love our local Uprise Bakery - they have such fantastic bread! No problem, we hope you guys enjoy it as much as we did.

Bianca - Haha, now I know what you are planning on doing with that MEGA butternut I saw in your "fridge porn".

Erin said...

Yummy! Butternut squash soup is ALWAYS good.

Jennifer (of Veg*n Cooking) said...

Erin - I agree!

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