We have been fluctuating between cool, breezy days and hot, humid summery days. I am happy to see summer end and the gorgeous fall begin. Sometimes the waiting is a bother and I jump into the seasons highlights. Like Butternut Squash Soup. It is thick, with a mild, slightly sweet taste AND is lots lower in calories than other soups. It is also a good source of vitamin A, vitamin C, potassium, dietary fiber and lots of other vitamins. A source of iron and beta carotene as well.
Baking the butternut squash
I had already roasted the butternut squash the day before I came upon this Williams-Sonoma recipe. I roasted the squash by cutting it in half before placing in the oven. I’m always uneasy cutting these hard, thick-skinned squash and will definitely give the method suggested in the recipe a try next time. I usually cut the squash in half, brush with melted butter, sprinkle with salt and pepper and bake until tender.
Toasting the nuts
Instead of roasting the nuts in the oven, I toasted them in a dry pan on top of the stove. This is a photo of almonds but it is the same technique with all nuts.
- Heat nuts in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they’re golden brown and they give off a rich, toasty fragrance. They can burn quickly, so watch them closely.
- Stir or toss nuts or seeds frequently for even toasting.
- Remove from pan to cool.
- Store any extra toasted nuts in an airtight container in the refrigerator for 1 to 2 weeks or freeze them in an airtight freezer container for 1 to 3 months.
Butternut Squash Soup Recipe
Think you would like cheddar biscuits better? Check out our post by clicking Cheddar Biscuits for the recipe.