My Italian mother has sent friends and significant others home with a Tupperware of this soup and everyone raves about it. I can’t wait to defrost my soup and eat it on a cold night this winter!
Ingredients:
3 pounds of precut (cubed size) butternut squash (many grocery stores sell packages of this, so it’s easy to find!)
3-4 carrots peeled and cubed
2 tsp salt
2 red onions cubed (my parents’ addition)
4 apples cubed (my parents’ addition)
3-4 cups chicken stock (or broth) *can use veggie broth for a vegetarian option
1/2 cup half & half (or heavy cream)
*Tip: try to cut all your veggies and apples the same size so everything roasts evenly
Instructions:
Preheat oven to 400 degrees
Toss in a bowl with oil and minced garlic: squash, onion, garlic, carrots, and apples, and place everything onto a greased baking pan
Roast until everything is brown and caramelized (about 50-55 min.) toss everything halfway through
Put roasted veggies into a big pot
Add 1 and 1/2 cups of chicken broth (or broth of choice) to pot
Blend with an immersion blender (if you don’t have this, put roasted veggies + liquid into a blender in batches and blend) until everything is smooth and to your preferred consistency
Add more stock as needed while blending
Once you reach the consistency you like, add half & half (or heavy cream) to make it as thick as you like
Serve immediately
My parents make homemade cinnamon croutons to add on top of the soup when serving.
Ingredients:
1/2 loaf of bread of your choice (cubed, crouton size)
1 tsp cinnamon
2-3 tbsp of brown sugar
1/2 stick of butter
Instructions:
Melt butter and combine with brown sugar and cinnamon
Toss the butter mixture to coat the cubed bread
Put in a preheated 375-degree oven for 15-20 min. or until golden brown
Top a bowl of soup with the croutons
—Fabiana Buontempo
Source: https://www.buzzfeed.com/meganeliscomb/soup-season-recipes