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Roasted Butternut Squash Soup

February 12, 2016

Shannon Zeta-Jonez Appetizers, Main Dishes, Recipes, Soups, The Lab, Tip of the Week , , , , , , Leave a comment

We are deep in winter, remedy and for me, pharmacy soups are the cornerstone of comfort food.  Everyone has their favorites, viagra 100mg be it stew, curry, a roast or a grilled cheese sandwich.   But on a cold winter day, just the thought of a cup or bowl of hot soup is enough to warm the body, soul and mind.

This year if you noticed I amped up the soup recipes.  I make soups all winter, but always forget to post them, so this year I am making it a point to share my obsession and recipes.   I hope you have been enjoying and cooking them.  Today we are having,  Roasted Butternut Squash Soup.   It’s a very simple recipe.  Perfect for a weeknight after a busy day at work, or a lazy weekend day when you don’t want to do too much.    There’s only a couple ingredients and the hardest part is pealing the butternut squash.  But, dont let that stop you from making this amazing simple comforting soup.

 

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Roasted Butternut Squash Soup
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Serves: 4-6 cups
 
Ingredients
  • 1 large butternut squash
  • 4 cups chicken stock
  • 1 clove of garlic chopped (optional)
  • Butter (optional)
  • Olive oil
  • Salt
  • Pepper
Instructions
  1. Preheat oven to 350 degrees
  2. Use a potato pealer and peal squash.
  3. Peal to the orange meat of the vegetable
  4. Cut squash in half and scoop out seeds like a pumpkin
  5. Cut into even chunks
  6. Toss with olive oil salt and pepper
  7. Roast for 30 minutes or till squash is soft
  8. You want a little caramelization
  9. In the last ten minutes of roasting slowly heat stock
  10. If you want add garlic and 1 tablespoon of butter
  11. Garlic can be ovewhelming so use caution, a little goes a long way.
  12. When squash is done add it to your stock.
  13. Make sure to get all of it off the roasting pan
  14. Cook for about ten minuteds on medium to high heat.
  15. Let cool and then blend to a creamy goodness.
  16. Reheat if necessary
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Roasted Butternut Squash Soup

 

Roasted Butternut Squash

Pumpkin Pie. Or is it?

November 27, 2012

Shannon Zeta-Jonez Appetizers, Beer & Alcohol, Deserts, Main Dishes, Recipes, Salads, Side Dish, The Lab, Travel & Music , , , , , , , , , , , , , , , , , , , , , , , Leave a comment

Another Turkey day has come and gone and we are sad to see it go.  But we have great memories.  We arrived at our destination late so we didn’t get any pictures of what was made.  There was the usual suspects, stuff Turkey by Joe, decease green beans, side effects stuffing, cranberries along with a few new items.  I made Jason’s famous smoked sweet potato/potato mash, there was a refreshing fennel salad, Brian’s sweet potatoes with paprika, Anna made butternut squash with parmesan cheese, fresh parsley and thyme, while Kirk made a lovely whiskey cocktail that had everyone thankful.  Luckily for us Jason did take pictures and made a fabulous pumpkin pie that disappeared faster than giblet gravy!  Or was it a pumpkin pie?  I told everyone I would let them know what was it it but not til after.  So without further ado the secret ingredients in the the pies were Butternut Squash and Brandy.  No pumpkins were harmed in the making of this pie.  We got the idea from The New York Times http://www.nytimes.com/video/2012/11/14/dining/100000001903215/pumpkin-pie.html  We thought, hmmmm interesting lets do it! The results speak for themselves.  Two pies gone in no time.  We also had an actual pumpkin pie and it was delicious.  But I think from now on it’s Butternut Squash Pie that will be made in The Lab.