Dinner does not always have to consist of a protein and a few sides. Sometimes a comforting bowl of soup with extra crunchy bread is satisfying enough. During the fall and winter, I make a lot of squash or root vegetable-based soups. These soups don’t rely on a well-seasoned and developed broth. Instead, the success of these soups are the vegetables themselves and complimentary spices. The key is to cook the vegetables separately, layer seasoning, add fat throughout the cooking process, and make final seasoning adjustments once the soup is puréed. It sounds complicated, but this recipe is easy and takes less than an hour to make once the vegetables are roasted. I prefer this soup garnished with toasted breadcrumbs, spicy pumpkin seeds, and a drizzle of olive oil. You can also garnish with a dollop of creme fraîche, crushed bacon, or a few dashes of hot sauce. However you enjoy this soup, remember to serve it with crunchy bread. 

Roasted Butternut Squash Soup
Serves 6-8

Ingredients
6 pounds butternut squash, halved with the seeds removed
3 medium carrots, peeled
Salt and ground pepper
2 tablespoons olive oil, plus more for drizzling
1 large Spanish onion, chopped
1 medium apple, peeled, cored, and chopped
6 cloves of garlic, chopped
4 tablespoons unsalted butter
6 thyme sprigs, leaves removed and stem discarded
6 sage leaves, chopped
2 bay leaves
2 quarts chicken stock
2 tablespoons heavy cream

Directions

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Drizzle the squash and carrots with olive oil, then rub with your hands or with a pastry brush to evenly coat. Season with salt and pepper. 
2. Place the carrots and squash, cut side down, on the baking sheet. Roast for 45 minutes, or until tender. Remove and let cool slightly. 
3. Remove the skin from the squash and discard. Chop the squash and carrots and set aside. 
4. In a large, heavy stockpot, heat 2 tablespoons of olive oil over medium-high heat. Add the onion and apple and season with salt and pepper and cook until softened and lightly browned, about 6 minutes. Add the garlic and cook until fragrant, about 1-2 minutes. 
5. Add the squash, carrots, and 2 tablespoons of butter and stir to combine. Pour in the stock and add herbs. Bring to a boil, stirring frequently. Reduce the heat, cover, and simmer for 20 minutes. 
6. Pick out and discard the bay leaves. Using an immersion blender, purée until creamy and smooth. You can use a food processor or blender, working in batches, to purée the soup if you don’t have an immersion blender. Reheat the soup over medium-low heat and stir in the heavy cream, remaining butter, and season with salt and pepper to taste.
7. To serve, ladle into bowls and garnish with a drizzle of olive oil and a few sprinkles of fleur de sel. Soup will keep in an airtight container in the refrigerator for 2 days. Reheat the soup over medium-low heat; add water or stock to thin out if needed. 

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