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We want to share the richness in giving a new spirit to old things; playing a part in the life of something held precious and passing it along in the world.

JOURNAL

Roasted Butternut Squash Soup Recipe

Danielle Locklear

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Our dear friend Danielle is a cooking queen. We've been wildly inspired by her blog Forage and Fodder and look forward to trying every recipe she posts. That's why we're SO excited to introduce her as Whiskey + Honey's newest guest contributor! 

We asked if she could whip up a delicious fall soup recipe for us to share with you all and wow, did she deliver! We're already itching to make this roasted butternut squash soup with carrots and carmalized onions. Check out the recipe below and expect your mouth to water!

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Roasted Butternut Squash Soup 

ingredients

  • 1 butternut squash (medium size)
  • 1 sweet onion
  • 5 carrots
  • 3-4 garlic cloves, peeled
  • 2 tbs olive oil
  • 1 1/2 - 2 c chicken or vegetable stock
  • 3-4 sprigs of fresh sage and thyme
  • sea salt
  • fresh ground pepper
  • greek yogurt (optional for garnish)

preheat oven to 375 degrees. cut butternut squash lengthwise and use a spoon to scoop out the seeds into a colander for later. this leaves a perfect little bowl for your garlic cloves and fresh thyme sprigs. brush the top of each squash half with olive oil, and sprinkle with sea salt and pepper. carefully flip the squash over onto a baking pan with parchment paper or foil. the garlic and thyme should be encased by the squash. place in the oven and set timer for 30 minutes. 

meanwhile, in a medium size pan with olive oil, begin to caramelize your onions over medium high heat. be sure to keep the onions moving so that they brown, but do not burn. when oven timer goes off, place carrots on the same baking sheet as the squash and start a new timer for 20 minutes. remove the pan from the oven when you can easily pierce through the squash with a fork. set aside to cool. 

once cooled, place squash, carrots, onions and garlic cloves (thyme can be discarded) in the vitamix (or blender). add the chicken stock 1/2 cup at a time and continue blending. the flavor of the stock can overpower the rest of the soup, so you'll only want to add enough to aid the blending process and may not need the entire two cups. once blended, add salt and pepper to taste.

roasting the seeds: we use this method of preparing seeds to be roasted and absolutely love it. once your seeds are on the pan, toss them with a touch of olive oil, sea salt, and chopped fresh sage leaves. roast in the oven at 325, tossing them occasionally. once crispy and perfect, remove from the oven and allow to cool. 

ladle soup into individual bowls and garnish with a drizzle of quality olive oil, a spoonful of greek yogurt, and a small handful of the roasted seeds. serve soup with a leafy kale salad or an aged white cheddar and apple grilled cheese.

Enjoy!

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About the Contributor:

Danielle runs forage + fodder - a journal of recipes, cocktails, and travels of a husband + wife who believe that a marvelous thing happens when people gather around the table. our recipes are simple, seasonal, and most importantly, meant to be shared in the presence of good conversation and genuine community. 

Danielle is the photographer and author behind forage + fodder ; the journal of recipes, cocktails, and travels of a husband + wife who believe that a marvelous thing happens when people gather around the table. Their recipes are simple, seasonal, and most importantly, meant to be shared in the presence of good conversation and genuine community.

 

 

 

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