ROASTED BUTTERNUT SQUASH SOUP

As winter comes to a close, time to think about shedding a few of those "comfort food" pounds...no sense in giving up flavor, so how about one more squash soup. Good idea! Happy you thought of it.

Roasting the butternut squash with a little balsamic is going to give this soup an incredible flavor. Simple, hearty and healthy. This soup with a small salad makes a perfect light meal but feel free to serve as a first course. If you are unfamiliar with butternut squash, it has a hard flesh, so be careful with the knife. I suggest trimming the ends and using a good potato peeler to remove the skin. Slice in half lengthwise and scoop out the seeds, then cut into cubes.
NOTE: If you are not using dairy, Almond Milk works nicely with this recipe.

ROASTED BUTTERNUT SQUASH SOUP

2 Tablespoons extra virgin olive oil

½ Small onion, diced

1 Stalk celery, diced

1 Small carrot, diced

1 Cinnamon stick

2 Tablespoons toasted pine nuts

4 Cups chicken stock or broth, low sodium please

Salt & Pepper to taste

½ Cup Half & Half (or other heavy cream)

or substitute Almond Milk for the cream.

1 Recipe Roasted butternut squash, recipe follows

Roasted Butternut Squash:

1 Large Butternut Squash

4 Tablespoons butter

2 Tablespoons Fresh Rosemary, chopped

2 Balsamic vinegar

¼ Teaspoon salt

¼ teaspoon pepper

¼ Teaspoon ground ginger

1 Teaspoon sweet ground pepper (or mild chili powder)

1 Tablespoon sugar

Preheat oven to 400. Heat butter in skillet until melted, pull off heat, add remaining ingredients, put back on heat and stir for about 1 minute. Place squash in large bowl, pour mixture over squash and mix well. Transfer to baking sheet in a single layer, place in oven and cook until very tender (about 40 to 45 minutes). Using a spatula turn at least once.

SOUP:

Heat oil in large pot or saucepan, add onion, celery, carrot and cinnamon, cook until soft, about 5 minutes, add pine nuts and chicken stock, bring to a boil, add squash and simmer for a few minutes. Take off heat, season with salt and pepper. Puree soup in blender or processor to a smooth consistency. Return to pot and simmer for another 10 minutes to let flavors meld. Remove from heat, stir in half & half, adjust seasoning if necessary. Serve hot. (In the summer, try serving at room temperature or with a slight chill)