Roasted Butternut Squash Potage

Rain rain go away, come again another day…

It’s a dreary day here in Montreal, not the sunny warm Easter weekend weather I was hoping for, but that’s ok. I’ll stay in and hibernate; watch movies and drink lots of hot tea. It’s been a busy past couple weeks. Lot’s of gardening, picture taking, sugar shack visiting, etcetera, etcetera. All good things. Just like this soup. Smooth, hearty and subtly flavoured.

Blossoms from my backyard

Butternut Squash Potage
Serves 8
Ingredients:

2 large russet potatoes
2 celery stalks
1 medium red onion
1 1/2 medium sized butternut squashes roasted (approximately 4 cups)
2 cloves garlic
1/2 tsp ground ginger
2 dashes of tabasco sauce
Dash of turmeric
Salt and pepper to taste
900 ml vegetable broth
2 1/2 cups chicken broth
2 tbsp olive oil

Preheat oven to 350. Slice 2 butternut squashes in half lengthwise. Remove seeds, drizzle with olive oil and sprinkle with salt and pepper. Place flesh side up in a shallow baking dish and roast in the oven for about an hour, or until fully tender. Meanwhile, in a large stovetop pot, over medium high heat, saute chopped onion and celery in olive oil for 5 minutes. Add in potatoes and saute for another 15 minutes. Add in vegetable broth to cover and simmer for 20 to 30 minutes or until the potatoes are cooked. Add garlic, ginger, tabasco, turmeric and salt and pepper. When the squash is cooked, scoop out the flesh and add to the soup. Depending on the thickness of the soup, add in approximately 2 1/2 cups of chicken bouillon. Puree until smooth with a hand-held blender and enjoy!

A pic from our Easter photo shoot…

and our visit to the Sucrerie de la Montagne (seriously, best sugar shack I’ve ever been to)…

it was gorgeous.

Wishing you all a lovely Easter weekend!

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2 Comments

  1. Hi there! Thanks so much for saying hello on my blog! I’m adding you to my feedly reader right now! I cannot wait to make your Guiness Stew and Lemon cookies. 🙂

    Happy Easter!

    Amy

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