My Recipe for Roasted Butternut Squash Soup

October has arrived and autumn is upon us! You know what that means, right?   It's soup season! The cooler temperatures have me craving homemade soup, so a few days ago I made my favorite - butternut squash soup!  This time, however, I did something different.  I roasted the squash in the oven beforehand, instead of cubing it and boiling it into the soup like I've done in the past.  Roasting the squash really brings out the flavor.  I will definitely be preparing it this way from now on.

I love roasted butternut squash and thus, was unable to stop myself from sneaking a few bites before scooping the flesh into the soup!  I took inspiration from a multitude of recipes and adapted this one to my liking.  The soup turned out delicious; my husband hasn't stopped talking about it since!   I was asked to share the recipe, so here it is:

Roasted Butternut Squash Soup 

Makes 6-8 hearty servings . You can half the recipe to make less, of course!

Ingredients

2 medium butternut squash 

1/4 cup butter

1 small onion, chopped

2 cloves garlic, minced

6 cups chicken broth

1/4 tsp freshly ground black pepper

up to 1/4 tsp ground cayenne pepper (more or less depending how spicy you like it)

salt to taste 

1 pkg. cream cheese (8 oz)

Directions

• Half squash lengthwise; remove seeds and stringy pulp.  Roast cut-side down on a foil-wrapped baking pan at 400F for approx. 45 minutes, or until fully cooked and soft.  Allow to cool. Scoop the flesh out and reserve. The two squash should render six cups of flesh, more or less.
• In a large pot, melt butter over medium heat.  Add onion and garlic.  Sautee until onion is translucent. 
• Add chicken broth, reserved butternut squash, black pepper and cayenne pepper to the onion mixture. 
• Take care with the cayenne pepper!  I added 1/4 tsp because we like our soup a little spicy.  If you don't care for spicy, then just a pinch will do! 
•  Raise heat and bring to a boil.  Taste the soup for salt and adjust to your liking.  You may need to add a teaspoon or two of salt, depending on how much salt your chicken broth contains.  Continue to simmer soup for approximately 15 minutes.
• Remove pot from heat.  Break up the cream cheese and add to the soup. The cream cheese is what gives this soup its delicious, creamy texture.  DO NOT BOIL THE CREAM CHEESE! 
• Using an immersion blender, puree the soup until smooth and creamy, making sure to blend in all the cheese and butternut squash.  If you don't own an immersion blender, you can place the soup in a food processor (in batches) and pulse until smooth and creamy and return to the pot. 

If you want to make the soup look pretty, like I did,  add some sour cream to a plastic squeeze bottle and dilute it with a bit of milk.  Shake and decorate any way you like!  

If you do try this recipe at home, I would love to know how it turns out!  Your comments are always appreciated. 

 Happy Monday, friends!  Wishing you all a happy, cozy week ahead! 

How to Roast Perfect Crispy Chicken

Good morning!  I've missed you!  It's been two weeks since my last post.  Sorry, I've been so absent.  I've had a lot of other things going on, but I'm back.  I hope everyone has been enjoying the last few weeks of Fall.  I know I've been.  A lot has happened since my last post...we even got our first snow fall!

Just outside my front door, last Friday.

But don't worry, the snow has all melted since then.  We've been enjoying some pretty mild days, actually.   Unusually mild weather we've been having this November.  I'm not complaining; I'm enjoying every minute of this extended Fall. 

Today, I'd like to share with you my steps for a no-fail crispy chicken!  After roasting countless chickens over the years, and trying different things here and there, I've finally mastered this simple, yet delicious way to prepare a delicious, crispy chicken, everyone at the table will swoon over. 

I start with a fresh 3 pound whole chicken.  Remove it from the refrigerator and allow it to come to room temperature.  Rinse the chicken in cold water and pat dry. 

Next, quarter an onion or shallots, a couple of lemon wedges, and peel garlic cloves.  I picked some rosemary from my herb garden (still thriving, even after the snow!).  You can buy fresh rosemary if you don't have any in your garden.  DON'T use dry, it will not produce the same, aromatic smell and taste.

Sprinkle the chicken's cavity with some course salt and fresh ground pepper.  Stuff the cavity to its fullest with onion, lemon, garlic and rosemary. 

Now, get out your roasting pan with floating rack.  If you don't have a roasting pan with a floating rack, you should get one.  Believe me, this is what keeps your chicken crispy ALL OVER.  My pan is from Kitchen Aid.  I bought it on sale last year at Canadian Tire.  I think it was 50 percent off during the holidays.  It ended up being very inexpensive, after the sale.  

Next, take some room temperature butter and spread it all over your chicken, making sure to get it in all the nooks and crannies.   This is going to give you the crispy skin you so desire.  Sprinkle the chicken (all over) with a generous amount of course salt and freshly ground black pepper. 

Preheat your oven to 350 degrees F.  Insert the pan in the middle rack of your oven and allow it to roast for 2 hours.  I have a convection oven, which cooks faster than a regular electric oven, so you may have to adjust the cooking time depending on your oven.  Test with an oven thermometer or until juices run clear.  The result will be this...

Crispy, golden, aromatic, juicy chicken!

Once you remove the roasting pan from the oven, be sure to tent the chicken with foil and allow it to set for 20 minutes.  Now your chicken is ready to eat.  You can remove the stuffing in the cavity before you serve it, if you desire.   Roasted potatoes, rice and/or your favourite veggies are all great accompaniments.

Hmm...what else has been going on since my last post?  Well, I went with a friend of mine to the annual Barrie Christmas Craft Show.  As usual, it was a lot of fun looking at all the hand made, one-of-a-kind items, browsing at all the booths, and talking to some of the vendors. 

I bought this rusty star garland at the show and Nuno hung it for me on my kitchen hutch.  The little birdie on the bottom shelf was bought at last year's show.  Aren't they cute?

Some photos of a few other things that have been cooking in my kitchen...

Roasted butternut squash, with a tiny pool of melted butter and sprinkled with brown sugar.  My idea of a perfect lunch!  Roast in preheated oven at 350 degrees for 45 minutes to 1 hour until soft and mushy.  Add a spoon and enjoy!

Portuguese pork and bean stew (feijoada) served with rice on the side

I made this yummy appetizer last night.  These are boiled quail eggs, sliced chorizo, and black olives, stir-fried  in 1 tablespoon of XV olive oil and chopped cilantro.  I aquired this pretty scalloped dish on Sunday. It was a bomboniere gift at my little cousin's baptism!

And last but not least, I'd like to share with this with you:

I received this card from my friend, Sherry, in the mail yesterday.  I love the little poem on the front.  I am blessed to have so many wonderful friends in my life.  After all, the best recipes in life are not those for food and drinks, but those for family and friends.  Don't you think?

Thank you for stopping by my kitchen.  I appreciate your comments.  If you aren't a follower yet, I invite you to join me.  I hope you enjoyed your stay.  Wishing you a wonder-fall day!  xo