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On my last grocery run, I picked up some squash to make butternut squash risotto, but then the temperature dropped in Texas and I could not resist the urge to make a soup. There is a butternut squash apple soup recipe by the Barefoot Contessa that has been bookmarked for about a year, but I did not have apples at home (the struggle). I had walnuts and feta (i always have walnuts and feta) . I have always loved that combination those flavor with squash in a salad. I took a chance and combined the ingredients in a soup recipe. 

What you need:

  • 2 cups cubed butternut squash
  • Olive oil
  • 2 tablespoon butter
  • 1 cup onion
  • 1 tablespoon minced garlic (2 garlic gloves)
  • 1/4 teaspoon of cayenne pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon nutmeg
  • 1/2 brown sugar
  • 1 cup half and half
  • 1 cup walnut

How to:

Spread squash in a baking pan, drizzle with olive oil and pop in the oven at 350 degrees for 25 minutes

In a large pot over medium heat, heat up 1 tablespoon oil and 2 tablespoon butter. Add onions, garlic and a pinch of salt , cook until onions is tender (about five minutes). Add nutmeg, pepper, brown sugar and paprika and cook for about a minute. Add roasted squash and cook for 5 minutes.

Add in vegetable stock and bring to a boil till tender. Then puree in a food processor or high power blender till  smooth (or your desired consistency). Pour the soup back in th pot, stir in the half and half. On medium low heat cook for about three minutes. If the soup needs more flavor, add some salt.

Toast the walnut for about five minutes in oven (watch it to make sure it does not burn).

Serve with a drizzle of cream, then top with toasted walnut and feta cheese on top. 

Serves 1 / 40 minutes