Roasted Butternut Squash Soup

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( I need to get my butt into a photography class asap. This is pathetic.)

I love this time of year and all the hearty flavors that it brings to your table. I especially love the rich sweet flavor of butternut squash. It's divine in soup, risotto and ravioli. I can't get enough of it right now. I made butternut squash soup last week using a few different recipes for inspiration. There are lots of variations of butternut squash soup, some using apples or pears, and others going in more of a curry direction. I think they are all quite good and try different versions every time. Here's what I did this time...

Roasted Butternut Squash Soup

1 good sized butternut squash (about 3lbs)
2 T olive oil
1 large yellow onion, diced
1 shallot, chopped (about 2 T)
2 cloves garlic, minced
1 T chopped fresh ginger
1/2 Asian pear, cut into chunks
6-8 cups chicken broth (can use vegetable broth too)
1 T honey
1 T fresh thyme leaves
2 t fresh sage, minced
kosher salt
freshly ground black pepper
1/4 cup half & half

Heat oven to 400. Cut squash into quarters and place cut-side down on a nonstick baking sheet rubbed with a bit of olive oil. Pour about 1/4 cup water over the squash, and roast for 45 min-1 hour, until it's fork-tender. Allow to cool. Remove seeds and scoop out the flesh.

In large stock pot, heat oil and cook onion over medium heat for about 5-8 minutes. Add shallots, ginger and garlic and saute for a few minutes making sure not to brown onions or garlic. Add herbs and stir, then add squash, Asian pear, honey and stock. Season with salt & pepper. Bring to a boil. Lower heat, cover and simmer for 20 minutes.

Use a hand-held immersion blender or puree soup in a blender until smooth. Return to the pot and check seasoning. Stir in half & half and serve.

I like to serve this soup with a hearty loaf of bread and a good fall salad (usually greens with walnuts, dried cranberries, and blue cheese).