Roasted Butternut Squash Soup - Butternut Squash, Jalapeno Pepper, Garlic

I was happy to see another butternut squash in my bag this week.  I had been hoping to make some beautiful butternut squash soup.  I held on to the one we received from week 17 hoping we would get a second one.   This week my patience paid off!

This soup is easy to make and is a little less sweet than most butternut squash soups.  However, if you like things on the sweeter side use only one lime and cut back a bit on the ginger.   

As an added bonus, you can roast the seeds from the squash and use them to garnish the soup (for roasting instructions scroll down to the bottom of this post: To Roast Squash Seeds ).  Since it was Halloween night and I was busy answering the door, I didn't have time for that so I just garnished with a bit of chives from my garden.  

Roasted Butternut Squash Soup

Microwave squash 2 minutes to soften then slice down vertically

2 Butternut Squash (Weeks 17 and 22)
1 Tbsp olive oil
1 large yellow onion, chopped
1 jalapeño pepper, minced (week 18)
2 garlic cloves, minced (Week 22)
1 Tbsp minced fresh ginger
4 cups vegetable broth
1 Tbsp maple syrup
juice of 1 to 2 limes
snipped chives for garnish, optional
roasted squash seeds for garnish, optional

Slice off the ends of each squash.  Place squash in a microwave and microwave for 2 minutes (this softens the squash just enough to get a knife through them).  Slice each squash in half vertically.  This is easiest to do with the squash "standing up" (see photo).
Scoop out seeds and strings with a spoon.  (Roast seeds if you have the time - they make a wonderful garnish for the soup).  Brush the orange flesh side of each squash half with olive oil or spray each half with olive oil cooking spray.  Place on a baking sheet that has been lined with foil or parchment paper flesh side down (see photo).  Roast in oven for 35-40 minutes or until a fork can be inserted easily all the way through the squash and the outside skin is charred and blistered.  Remove from oven and let cool.

Roasted Squash

While the squash cools, sauté the onion for 5 minutes over medium heat in a soup pot that has been sprayed with cooking oil (I used olive oil spray).  Add the jalapeño pepper and cook 5 more minutes.  Add the garlic and ginger and cook 2 more minutes.  

When squash is cool enough to handle, scrap out all of the flesh into a bowl and add the onion mixture.  Stir to combine.  Place half of the squash mixture in a blender with 2 cups of the vegetable broth.  Puree until smooth.  Pour into the soup pot.  Repeat with remaining half of the squash mixture and other 2 cups of broth.  Pour into the pot.  Reheat gently.  Stir in maple syrup and lime juice.  Serve garnished with chives and roasted squash seeds if desired.  Serves 4-6.