{"id":516,"date":"2009-11-09T01:10:02","date_gmt":"2009-11-09T05:10:02","guid":{"rendered":"http:\/\/growmama.com\/?p=516"},"modified":"2009-11-09T01:10:02","modified_gmt":"2009-11-09T05:10:02","slug":"roasted-butternut-squash-soup","status":"publish","type":"post","link":"https:\/\/www.patheos.com\/blogs\/growmama\/motherhood\/roasted-butternut-squash-soup\/","title":{"rendered":"Roasted Butternut Squash Soup"},"content":{"rendered":"<!DOCTYPE html PUBLIC \"-\/\/W3C\/\/DTD HTML 4.0 Transitional\/\/EN\" \"http:\/\/www.w3.org\/TR\/REC-html40\/loose.dtd\">\n<html><head><meta http-equiv=\"content-type\" content=\"text\/html; charset=utf-8\"><meta http-equiv=\"content-type\" content=\"text\/html; charset=utf-8\"><\/head><body><p class=\"MsoNormal\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-517\" src=\"https:\/\/wp-media.patheos.com\/blogs\/sites\/362\/2009\/11\/soup-top-300x174.jpg\" alt=\"\" width=\"300\" height=\"174\"><\/p>\n<p class=\"MsoNormal\">I\u2019m a big fan of thick, hearty, creamy soups.And now that it\u2019s autumn, and butternut squash are in season, I\u2019m once again on a quest to make this soup taste good.Last year I tried it a couple of times, and wasn\u2019t satisfied with the sweetness of the squash or of the apples which many recipes called for.So after a lot of searching around online and in my fridge, I put together this spicy, thick concoction.<\/p>\n<p class=\"MsoNormal\">If you prefer the unadulterated of butternut squash in your soup, go for a traditional recipe.If you\u2019re into spicy and savory tastes, go for this recipe full of garlic and pepper!<\/p>\n<p class=\"MsoNormal\"><strong>Ingredients: <\/strong><\/p>\n<p class=\"MsoNormal\">2 butternut squash<\/p>\n<p class=\"MsoNormal\">1 acorn squash (optional)<\/p>\n<p class=\"MsoNormal\">1 potato (optional)<\/p>\n<p class=\"MsoNormal\">1 large onion<\/p>\n<p class=\"MsoNormal\">1 head of garlic, divided into two portions<\/p>\n<p class=\"MsoNormal\">3 celery stalks<\/p>\n<p class=\"MsoNormal\">4 -6 cups chicken broth + water<\/p>\n<p class=\"MsoNormal\">1 cup milk<\/p>\n<p class=\"MsoNormal\">Oil<\/p>\n<p class=\"MsoNormal\">Spices (cinnamon, all spice, ginger, salt, black pepper, crushed red pepper, curry, garam masala)<\/p>\n<p class=\"MsoNormal\"><strong>Directions: <\/strong><\/p>\n<ol style=\"margin-top: 0in\" type=\"1\">\n<li class=\"MsoNormal\">Split squash in half and clean out seeds and strings (save seeds to roast later).<\/li>\n<li class=\"MsoNormal\">Oil baking sheet and place squash on it cut side down.<\/li>\n<li class=\"MsoNormal\">Place in 350 degree preheated oven for 45 minutes or so, along with half of garlic cloves (keep your eyes on these to see when they\u2019re ready to be taken out, about 25-30 minutes).<\/li>\n<li class=\"MsoNormal\">Take out of oven, let cool and remove skin.<\/li>\n<li class=\"MsoNormal\">Saute onion for five minutes.Add half of chopped up garlic cloves, celery stalk and potato.Saute for another 5 minutes or until soft.<\/li>\n<li class=\"MsoNormal\">Spoon squash from skin into the pot and allow to saut\u00e9 while mixing for a few minutes.Add spices, more black pepper\/red pepper if you like it spicy.(You don\u2019t have to use all the spices mentioned here, adjust to your taste).<\/li>\n<li class=\"MsoNormal\">Add 4-6 cups of broth depending on the thickness of the soup.Allow to boil and then lower the heat to a low setting.<\/li>\n<li class=\"MsoNormal\">Let simmer for about 30 minutes (more or less won\u2019t hurt).Add the rest of the roasted garlic and let simmer for another 10-15 minutes.<\/li>\n<li class=\"MsoNormal\">Blend the soup with a blender and return to a pot.If it\u2019s still thick, add about \u00bd to 1 cup of milk (or water).If you like it thicker, add less liquid. If you like it thinner, add more liquid.<\/li>\n<li class=\"MsoNormal\">Enjoy!Yummy, spicy, thick butternut squash-garlic soup!<\/li>\n<\/ol>\n<p style=\"text-align: right\">Fatima Abdallah<\/p>\n<p style=\"text-align: right\"><em>Fatima Abdallah lives in Virginia with her two daughters and travelling husband. \u00a0Her interests include Islamic work, healthy living and graphic design. <\/em><\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"<p>I\u2019m a big fan of thick, hearty, creamy soups.And now that it\u2019s autumn, and butternut squash are in season, I\u2019m once again on a quest to make this soup taste good.Last year I tried it a couple of times, and wasn\u2019t satisfied with the sweetness of the squash or of the apples which many recipes [&hellip;]<\/p>\n","protected":false},"author":1572,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[166,1204],"class_list":["post-516","post","type-post","status-publish","format-standard","hentry","category-motherhood","tag-butternut-squash","tag-soup-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Roasted Butternut Squash Soup<\/title>\n<meta name=\"description\" content=\"I\u2019m a big fan of thick, hearty, creamy soups.And now that it\u2019s autumn, and butternut squash are in season, I\u2019m once again on a quest to make this soup\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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