BROCCOLI AND BUTTERNUT SQUASH SOUP
This soup is perfect when Butternut Squash are in season. The fun thing about this soup is that we are going to add Broccoli and oats giving it a creamy flavor. The squash and broccoli make for a delicious soup. Roasting the squash, garlic and onion really bring out the flavors of these ingredients. As you can see by our pictures Nellie's son and my daughter really loved this soup! Enjoy
Roasted Butternut Squash and Broccoli Soup
1 head Broccoli, chopped
2 Butternut Squash, cut half
1 onion, chopped
1 head of garlic, top trimmed
2 tomatoes, chopped
1/2 cup oats
drizzle olive oil
sea salt and ground black pepper to taste
1/2 teaspoon hot chili sauce
1 tablespoon curry powder (maharajah)
1/2 teaspoon ground nutmeg
5 cups water
Put broccoli stems, 2 chopped tomatoes in soup pot cover with water. Add one dash of hot chili sauce and 1/2 tablespoon of curry powder. Cook on low covered until all other roasting vegetables are fork tender about 20 minutes. Turn heat off and set aside while other vegetables are roasting.
In roasting pan place chopped broccoli flowers, chopped onion, whole garlic and butternut squash . Sprinkle with olive oil and salt, pepper, nutmeg and curry powder. Roast at 400F for 45 minutes.
Add roasted broccoli and onion to soup pot. Squeeze garlic from cloves in to soup. Using a spoon remove seeds from squash and discard. Spoon the squash into soup. Add oats and cook for 20 minutes. Using hand blender, puree soup leaving some broccoli and squash pieces. if you enjoy chunky soup, blend all if you enjoy pureed soup.
To your good health !