It’s cold, raining and worst of all, damp. I know the damp kind of goes without saying due to the rain, but it is seriously damp here, so I felt it deserved a shout-out.
Being a Canadian, specifically a Canadian living in Montreal, I’ve learned to withstand the cold (it’s all in the layers). However as soon as the dampness encroaches, I become the world’s largest wimp. I bundle myself up in flannel, slippers, and hoodies. You’d think I was a southerner exploring the north for the first time.
So, when I left the office (and cranked the heat in my car) I booted over to the grocery store to pick up some last minute necessities for tonight’s warm-Jess-up dinner.
Meet the star ingredient:
Now, I’ll be the first to admit that Butternut Squash soup is nothing new, but it definitely holds a special place in my heart. Not to mention it is a totally soothing, warming dish.
Roasted Garlic Butternut Squash Soup with sage and caramelized onions
You will need:
1 Medium Butternut Squash, peeled and cut into 1 inch chunks
1 sweet potato, peeled and cut into 1 inch chunks
Salt and pepper to taste
1 bulb of garlic
4 Tbsp olive oil separated
1 onion, thinly sliced
1 tsp brown sugar
1 Tbsp chopped fresh sage
900mL vegetable stock
Preheat oven to 400 degrees
Slice the top of your garlic bulb and rub with 1 tbsp olive oil, wrap in tin foil, insert into oven and roast for 45 minutes to an hour or until nice and golden like so:
While the garlic is roasting, prep your squash and potato, toss with 2 Tbsp olive oil and season with salt and pepper. Place onto cookie sheet and roast for 30-40 minutes until golden and cooked through.
While your squash and garlic are roasting, heat 1 Tbsp of olive oil in a sauté pan and add in your onions and sauté over medium-low heat until caramelized. At the end just before they’re ready, add in your brown sugar and sage and let the onions turn a nice golden colour.
Now comes the fun part, combine your squash, garlic, onions (reserve 2-3 Tbsp) and vegetable stock into a blender (I had divide this into three batches) and blend until smooth.
Pour into a large sauce pan and heat through. Top with remaining onion and sage mixture.
This is one of my favorite recipes in a long time. It warmed me right up and the onions and garlic added a really nice flavour to the squash and potato.
Question: how do you fend off the dampness?