Butternut Squash Soup

At this time of year, the farmer's markets are overflowing with fall/winter squash.  I was able to put together a great soup using my farmer's market finds, along with my staple refrigerator items.  Easy to make, filling, nutritious and delicious - a wonderful combination!

Butternut Squash Soup

(this will serve ~4 small portions)
2 medium butternut squash- peeled and cut into chunks
1 medium yellow onion - cut into large pieces
3 carrots - peeled and cut into chunks
1/4 cup olive oil
1 Tbsp. salt
1 Tbsp. black pepper
1/2 cup orange juice
1/2 cup water (if needed)
2 Tbsp. milk (I used soy milk but whatever you like)
1/8 tsp. cayenne pepper
1 Tbsp. chives

Preheat oven to 425 degrees.
In a 9x13 baking dish, combine butternut squash, onion and carrot.  Coat with olive oil, salt and black pepper. Stir to combine.  Cover with foil and bake for 30 minutes or until vegetables are soft and cooked through.  Remove cover and continue to cook until vegetables begin to brown a bit, approximately 20 minutes.  Remove from oven.

In a blender, combine half of the vegetable mixture with 1/4 cup orange juice.  Blend until smooth, adding some water if needed to puree.  Pour into medium saucepan.  Blend the other half with juices from the pan and the rest of the orange juice.  Add that pureed mixture into the saucepan.  Warm over low heat, stirring in milk, cayenne pepper and chives.  Taste and season with additional salt/pepper if needed.


Here are my tips 'n tricks:
- you can substitute vegetable or chicken stock for the orange juice
- I liked the sweet/spicy combination that happened between the oj and cayenne
- take the time to roast the vegetables, it gives a more complex taste