I visit the farmers market nearly every weekend, Union Square in the summer and at the Armory in the winter, where I pick up bread, produce, fish, eggs, flowers and baked goods. I sometimes go to the market with a meal plan, but other times I just wing it and see what’s in season. Either way, I almost always feel that the meal I prepare after going to the farmers market is the best of the week because it’s filled with fresh, local ingredients. Right now thicker-skinned squash like butternut are coming into season, so today I’m going to show you how to make a tasty meal from one!
Roasted Butternut Squash, Onion and Garlic Soup
I love shopping the bounty of the farmers market and I purchased the butternut squash, garlic, onion, bread and cheese there. The roasted and well-seasoned ingredients in this soup give it a rich flavor that stands up well to freezing and re-heating. They also make your house small amazing. Pair it with some good bread and cheese and you’ve got yourself the perfect fall meal!
1 large butternut squash, peeled and cubed into 1-inch pieces
1 large or 2 small onions, peeled and chopped
1 large or 2 small cloves of garlic
Salt and pepper + spices of your choice (garlic powder, onion powder, rosemary, oregano and thyme work well)
2 quarts of vegetable broth (chicken also works fine)
- Pre-heat oven to 425 degrees.
- Peel and chop butternut squash. Toss or spray lightly with olive oil, salt and pepper and other spices (I used the ones listed above). Place in a single layer on one or two baking sheets. Put into oven.
- Peel and chop onions. Toss or spray lightly with olive oil and salt and pepper. Put in oven on rack above squash.
- Cut the tops off the garlic cloves and nest them in tin foil. Pour a very small amount of olive oil on top of them and fold foil around them so they are completely enclosed. Put in oven next to onions.
- Let everything roast up for about 45 minutes to one hour, checking every 20 minutes or so to toss squash and onions so none get burnt.
- When the squash is tender and everything is roasty toasty, remove from oven and let cool a bit. Once the ingredients are cool enough to handle, put them in a large pot with one quart of broth and combine using an immersion blender. If you don’t have an immersion blender, use a food processor to process the ingredients in small batches. I find that processing the ingredients twice leads to the smoothest results.
- Once ingredients are pureed, put into large pot if they aren’t already there. Pour in the other quart of broth and heat through to combine flavors and warm for serving.
- Dish out the soup and serve with good bread (I highly recommend picking up some Iggy’s seven-grain or whole wheat sourdough) and some cheese (we went with Fiore di Nonno mascarpone burrata, but cheddar would work well too). Enjoy!