2 in 1 Recipe – Butternut Squash Soup with Garlic and Herb Roasted Potatoes

 Ingredient List
Butternut Squash Soup:
2 Butternut Squash peeled and cubed
1 Sweet or White Onion
Extra Virgin Olive Oil
Salt and Pepper
Turmeric
½ stick of Unsalted Butter
¼ cup of Potato Flour on reserve to thicken the soup
28 ounces of Unsalted or Low Sodium Chicken Broth
 
Garlic and Herb Roasted Potatoes:
Red Skin Potatoes boiled and fork tender
Garlic Powder
Salt and Pepper
Dried Thyme
Dried Parsley
Extra Virgin Olive Oil
½ stick of Unsalted Butter

It’s now 2018 and Thanksgiving is around the corner.  I wanted to share a soup recipe with you that I made awhile back that is so satisfying.  I think this would be a great side dish to bring to your Thanksgiving dinners and parties.  Butternut Squash soup is savory, buttery, and comforting. Top this with some soft and roasted potatoes covered with garlic and herbs and it’s a mouthful of food that will make you grateful you have taste buds.  In fact, I think this soup is also perfect for rainy days, cool autumn days when the leaves are orange-yellow, and after playing in the snow.

Before I go into the cooking instructions for these two dishes I wanted to share how I prep my potatoes to ensure they will be soft in the center and not under-cooked.  I don’t know about you, but I can’t stand under-cooked baked potatoes. I love potatoes so much and when I eat under-cooked potatoes it just makes the whole eating experience disappointing.  What I do is clean and cut (peeling is optional since I know some of us do not mind eating the skin) the potatoes. I take a pot and fill it with water and bring it to a boil. Then I lower the heat to medium high and add about a palm full of pink Himalayan salt (this salt has good flavor and minerals) to the water.  Then I gently add in the potatoes and let them cook.  Let them softened for about 15 minutes and then check on them.  They are done when they are fork-tender.

Once the potatoes are prepped, I take out two baking trays:Butternut Squash Soup with Garlic and Herb Roasted Potatoes

  • In one tray, cover with peeled and cubed pieces of BUTTERNUT SQUASH and ONIONS
    • Seeds can be removed by scooping them out with a spoon
  • Sprinkle and drizzle the squash and onions with TURMERIC, EXTRA VIRGIN OLIVE OIL, and SALT/PEPPER to taste

In the second tray, cover with cubed potatoes:

  • Sprinkle them with GARLIC POWDER, DRIED THYME, DRIED PARSLEY, and SALT/PEPPER to taste
  • Drizzle EXTRA VIRGIN OLIVE OIL on top
  • Then cube (or break apart with your fingers) UNSALTED BUTTER and scatter on top of the potatoes

Bake both trays at 400℉ for 20 minutes:

  • After 20 minutes, take out the baking tray with the butternut squash and put all of the ingredients into a pot
  • The other baking tray, with the potatoes, will stay in the oven while the oven cools down

Next, roughly mash the butternut squash and onions:

  • Bring the pot to a medium heat and add an entire container of CHICKEN BROTH
  • Use a puree mixer to puree the soup until smooth
  • Sprinkle in POTATO FLOUR and puree to thicken the soup.
    • Sprinkle and puree a little at a time until you get the consistency you want.

Serve the soup immediately and add potatoes that are still hot from the oven.

That’s it!  Enjoy!!

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I hope you love this soup as much as my family does.  What are some your favorite Thanksgiving traditions?  Do you have any Thanksgiving blunders? Feel free to share in the comments.  This is one of my favorite Holidays.  We celebrate the beauty of family, service, and gratitude on this day.  Happy Thanksgiving from our family to yours.  Peace.

 

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