One of my favorite fall ingredients is the butternut squash. While this recipe doesn’t uses any cream, it is a flavorful, creamy soup. An immersion blender is great tool for blending the soup!
If you grow butternut squash, you can store it for long periods of time to enjoy this all year round!
Recipe from Forks Over Knives
- 1 medium butternut squash about 2 - 2-1/2 pounds, cut in half, seeds removed
- 1 yellow onion halved
- 2 cloves garlic skin on
- 3 tablespoons sundried tomatoes
- 1/4 teaspoon smoked paprika
- 4 cups vegetable broth
- 1/2 cup cooked wild rice
- sea salt to taste
Preheat oven to 375 degrees.
On large baking sheet, place butternut squash flesh side down with onion and garlic. Dry roast until garlic and onions are soft, 20-30 minutes. Remove onion and garlic and let cool about 5 minutes. Squeeze garlic out of its papery skin, remove the onion peels, and set both aside.
Continue to roast the butternut squash until soft and easily pierced with knife, about 15-25 additional minutes (45 total). Remove from oven and allow to cool 5 minutes. Scoop out squash flesh and set aside.
Meanwhile, rehydrate sundried tomatoes by soaking in small bowl of very hot water (about 30 minutes), drain and set aside
Using a blender and working in batches, puree the roasted vegetables, sundried tomatoes, smoked paprika, and vegetable broth. Place puree in medium / large saucepan. Alternately, place all ingredients in sauce pan and use an immersion blender. Bring puree to a simmer, and cook, stirring frequently, for 20 minutes to marry the flavors. Taste and season with sea salt.
To serve, ladle the soup into bowls. Garnish each with 1 heaping tablespoon of the cooked wild rice.