It’s getting cold outside! Fall weather is finally settling in and making itself comfortable and I’m pretty sure a tasty, bowl of soup from Chatham Street Delicatessen will warm you up. We spent some time with owners Melanie and Sandro and they showed us how to make their homemade Roasted Butternut Squash Soup.
Melanie and Sandro often have the soup on their menu and it’s popular. If you’ve haven’t yet been to this downtown eatery, you’re missing out. It’s a great lunch spot and a busy place during the lunch hour. For good reason too. Not only are they serving up homemade soups, but they’ve got some pretty amazing sandwiches on the menu (one of my favourites is their Montreal Smoked Brisket).
This is a quick and easy recipe for a delicious soup that’s perfect for a fall day.
Roasted Butternut Squash Soup
- 2 Lg Butternut squash
- 3 Granny Smith apples
- 2 Vidalia onions
- 1/2 cup unsalted butter
- 2 tblsp golden yellow sugar
- 1 tsp cinnamon
- 10 cups veggie stock
- Pinch nutmeg
- Salt & pepper to taste
Preheat oven to 350F.
Peel and chop squash, apples and onions into 1/2 inch chunks and place on baking sheet.
Pour melted butter over squash, apple and onions on baking sheet.
Sprinkle golden yellow sugar, cinnamon, nutmeg and salt and pepper over veggies. Mix well.
Place sheet in 350F preheated oven, bake for 30 minutes. Mix half-way through.
Remove sheet from oven, scoop mixture into large pot and add 5 cups of veggie stock, cook for 10 minutes on medium heat.
Remove from heat and blend with hand mixer till smooth.
Add the other 5 cups of veggie stock, put on low heat and simmer for 30-45 minutes, stirring occasionally.
Option: Garnish with candied pecans or a dollop of creme fraiche.
