Roasted Butternut Squash Soup (Gluten Free, Vegetarian)

Fall is full of cool days, beautiful colors and it is the perfect time for comfort soups. I made a big pot of roasted butternut squash soup today and everyone loved it. I sent some home with my niece, who is vegan, I sent some to my son and daughter-in-law and brought some to my dad (mom doesn't care for butternut squash). My husband also enjoyed a bowl. For vegans, leave off the yogurt and substitute with ingredient of your choice. This soup freezes well, so make a big batch and freeze for a quick and easy meal on a night you are too tired to cook.

Boy could I use comfort food today after the last few days I had. For more on that, check back for my post on my three (3) visits to the Emergency Room within five (5) days.

Wash, peel and chop all your vegetables except squash, We will get to that later. Place them into a baking pan. Set aside. (You can leave the garlic cloves whole, you don't want to cut them and have them burn when roasting) Why I don't eat meat.

Wash the outside of your squash under cool water. There's often dirt on it that you don't want to get into your meal. Chop off both ends of the squash. Cut your squash in half. (see video above) Remove seeds. Squirt olive oil over the squash (see video) Smooth oil over squash with your fingers. Squirt oil over vegetables. Mix with your fingers.

Place pan, uncovered, into a preheated 400 degree oven. After about 45 minutes, stir the vegetables and check the squash with a fork. (see video) You may have to add a little water to the vegetables. You want them to soften, not dry and shrivel. I did add a little water.

My squash and vegetables roasted about two hours. You want the squash very soft and the vegetables soft. The squash will brown a bit, that's fine, it's what you want. After all, we do eat with our eyes.

Remove from oven and scoop hot squash into a large soup pot. Be sure not to get any skin. Add the roasted vegetables. Place on stove top and add 2 cups vegetable broth, one cup water and salt to taste.

Bring pot to a slow boil stirring often. Lower heat and let simmer, again stirring often. Cook for about 15 minutes. The vegetables will mush. This is what you want. (see video)

Blend well with Immersion blender or put into a blender. Soup will come out thick, if you don't like it that thick, add a little more water and/or vegetable broth.

Serve in soup bowl with a dollop of Greek yogurt. Enjoy. Soup freezes well.

For my lentil soup, pea soup and vegetable bean soup, click links.

Tonight's dinner: Roasted butternut squash soup, Romaine lettuce with French dressing, baked golden potato.

I can't give amounts, I can only give ingredients. Most Italians don't cook with measurements, they cook with heart. My mom taught me to add ingredients until "it looks good". So, judge for yourself.

Ingredients:

Butternut squash

Carrots

Celery

Red Onions

Garlic Cloves

Red Peppers

Gold Potatoes

Olive Oil

Salt

Black Pepper (optional. I don't like it. My husband adds it to his bowl)

Cinnamon (optional, a small amount stirred into the pot) I prefer mine without.

Water

Swanson Vegetable Stock (gluten free)

Stonyfield Organic Probiotic Whole Milk Plain Greek Yogurt (gluten free) Some people enjoy a dollop of goat cheese. The choice is yours.

For vegans, leave off the yogurt/goat cheese and substitute with ingredient of your choice.