Creamy Roasted Butternut Squash Soup

Updated at: Wed, 16 Aug 2023 21:10:32 GMT

Step 1

Preheat oven to 400. Cut butternut squash in half and take seeds out. peel and chop half of an onion. Place both on baking sheet and drizzle with olive oil, salt. pepper. For roasted garlic- cut off the top of a whole head of garlic, drizzle with olive oil, and wrap in foil. Place on same baking sheet and roast all vegetables in the oven for 30 minutes.

Step 2

Once vegetables are done, add butter to a large pot over low- medium heat. Add in your thyme & sage and let cook for about 1 minute. Add in your roasted vegetables. For garlic* squeeze out 4 cloves of garlic then add to the pot* it should be super soft and easy to squeeze out. Then add your vegetable broth. Simmer on low for about 5-10 minutes.

Step 3

for butternut squash- should be fork tender enough to peel off skin and cut into cubes for soup

Step 4

To finish- blend soup, you can either use an immersion blender or a normal blender for this. For immersion blender- blend soup until creamy then add in your cream and adjust salt + pepper to season. For blender- add all ingredients in a blender until smooth then place back into pot. finish off with cream.

0 liked

0 disliked