Butternut Squash Puree

So tonight when I made my Roasted Butternut Squash Soup, I used a quarter of the squash and roasted it in 1/4 inch of water in the oven at 375 for 45 minutes.

Luke has already tried bananas, so we added a new food this week, butternut squash!

I love our magic bullet! It has come in handy for so many things, most recently baby food for Luke.
This puree is good for 3 days in the fridge, or in an airtight container for up to 3 months in the freezer.

Luke loved it!

Roasted Butternut Squash Soup

My favorite thing to make for Josh and I (and for our family over Christmas!) is this roasted butternut soup. I love the flavor of butternut squash, but when you pair it with tomatoes, pears, leeks, and garlic! Mmmmm, it gets so much tastier!

Beautiful veggies before they hit the oven to roast. Aren't they beautiful? Swoon.


Here is the recipe:


Roasted Butternut Squash Soup


Ingredients:
1 butternut squash, peeled and cut into 1-inch cubes
1-2 pears, cut into 1-inch cubes
2-4 tomatoes, cut into 1-inch cubes
3 cloves of garlic, peeled and crushed
2 leeks, white parts only
2 tablespoons of olive oil
2 cups vegetable broth (you can use chicken broth, as well)


Preheat oven to 375.


First, cut all of your veggies into 1-inch cubes. I usually peel the squash before cutting. Discard the seeds and yucky parts out of the squash. For the leeks, discard the dark green parts. Then, slice the leeks lengthwise, the chop into 1-inch chunks. You will want to wash the other vegetables and fruits before you cut them, but wash the leeks after you cut them. They have lots of gritty dirt in the actual vegetable.


Place all the veggies and fruit on 2 foil-lined baking sheets. (I love doing this, it makes for very easy cleanup!) Make sure you only have a single layer of veggies and try not to make a big mound. Use as many baking sheets as you need. Drizzle the oil over the veggies and toss with your hands to coat. Bake for 45 minutes or until squash is fork tender.


In batches, but the roasted veggies into a food processor or blender with the broth and puree. Depending on how big your blender is, you may have to do this in 2-3 batches. If you are extraordinarily lucky and got a HealthMaster for Christmas like we did (thanks MIL!) then you can do it all in one batch. Add more liquid if your soup is too thick for your taste.


This soup is a meal in itself. If you like, you can add carrots or apples to the mix to make it a bit sweeter. My husband is more of a savory dish kind of guy, so we go for the garlic. Make it your own, and enjoy!