Butternut Squash Soup and Starting a Lunch Club
I’ve been talking about starting a lunch club for years. Ever since reading about Cooking Light’s “Supper Clubs” I’ve had visions of great friends and great food coming together. This week, I finally did it. I gathered together some great friends– our husbands work together and we’ve grown close over the past year– and set the theme.
We chose “Fall” and I made butternut squash soup as an entree. My friend T made fabulous quinoa salad with roasted veggies, my friend K made delicious rosemary scented bread, and my friend P treated us to some peanut butter brownies. The result was a great lunch full of laughter and good food.
Autumn Butternut Squash Soup
Serves 6- 8
1 2-3 lb Butternut Squash, peeled, seeded, and chopped into 1 to 2 inch square cubes.
3 organic apples, peeled and cut into chunks
1 large sweet potato, peeled and cut into chunks
2-3 Tbs olive oil
7 cups chicken or vegetable stock
1/2 cup apple sauce
1/4 cup half and half (optional)
salt, pepper, nutmeg
Preheat oven to 425 degrees.
- It’s great if you can find your squash pre-peeled and chopped at the grocery store…but don’t be intimidated if you have to prep it yourself! I used a regular vegetable peeler and was able to have the squash peeled in just a few minutes. You need a large sharp knife to cut it in half, and then use a fork to help scrape the seeds out of the center.
I then cut the squash into quarters and proceeded to cut each quarter into smaller chunks.
I placed all of the pieces into a gallon size ziplock bag and added the apple, the sweet potato, and 2-3 tablespoons of olive oil.
Next, close the bag and shake well to coat the veggies and fruit in olive oil.
Place veggie mix onto 2 baking sheets coated with cooking spray. I put ground sea salt over the veggies. Use your judgement.
Roast for 1 hour or until veggie mix is browned and easily pierced with a fork.
Allow to cool before storing if you are not making the soup immediately. If you are cooking it all at once, proceed to the next step.
***Puree veggies and stock in a blender, food processor, or a large soup pot using an immersion blender. Season to taste with salt, pepper, nutmeg. Gently heat through. Stir in applesauce and half and half.
I garnished this soup with toasted slivered almonds. You might also try a dollop of greek yogurt or cream.
Sorry no finished picture of the soup! I was in a rush when the girls showed up 🙂
Verdict? Even J ate this one with enthusiasm. We had the yummy leftovers for dinner last night.