Butternut Squash Soup

If there’s a recipe that says “It’s Fall!” more than this one, we’d like to see it. This is a rich and creamy (but cream-less) soup from Lisa Corrado that wards off the chill and satisfies in so many ways. Plus it’s a nutritional power-house, packed with antioxidant rich vegetables and loads of flavor. Makes about 2 quarts.
Roasted Butternut Squash Soup 
2½ pounds peeled & cubed butternut squash (from a 3 pound squash)
3 large shallots, cut in half lengthwise
1 head garlic
olive oil spray
salt & pepper
2 tablespoons fresh thyme leaves, chopped
4 cups low-sodium vegetable broth
Preheat oven to 400°. Cut top quarter off the garlic head and wrap in aluminum foil. Spread squash cubes, shallots and garlic head in a single layer on a baking sheet (use two sheets if needed). Spray with olive oil, season with salt & pepper.
Roast until vegetables are tender and browned, and garlic is softened. This will take about 40 minutes total. The shallots will be browned after about 15 minutes; remove them from the oven when they’re done. Using tongs, toss squash cubes every 10 minutes to encourage even cooking.
Add cooked vegetables to a soup pot along with chopped thyme and vegetable broth. Cover and heat over high heat until soup begins to boil. Reduce heat to medium and simmer soup for 15 minutes. Remove from heat. Using a hand-held stick blender or a regular blender, carefully puree soup until smooth. Return soup to pot (if using the blender), and heat soup until hot through.

Lisa Corrado, a long-time resident of New Canaan, is the owner of Lisa Corrado Nutrition. Lisa is celebrating 10 years of providing nutrition services and is the author of a Moment in a Busy Life blog.