Roasted Butternut Squash Soup
Print recipe| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Total time | 50 minutes |
Ingredients
- 1 Medium butternut squash (peeled and cubed)
- 2 tablespoons extra virgin olive oil (divided)
- 1 Medium onion (diced)
- 1 clove garlic (minced)
- 1l chicken or vegetable stock/broth (usually about 1 tetrapak of premade broth)
- salt and pepper (to taste)
Directions
| 1. | Preheat oven to 425 degrees F |
| 2. | Toss cubed butternut squash with 1 Tbsp olive oil and about 1/4 tsp of sea salt and freshly ground black pepper |
| 3. | Roast squash for about 25 minutes stirring about halfway through, until golden brown |
| 4. | When the squash is almost finished roasting, in a medium saucepan heat 1 Tbsp olive oil over medium-low heat. Add onion and garlic and sauté until soft. About 2-3 minutes. |
| 5. | Add the roasted squash, followed by the chicken broth/stock which should completely cover the squash mixture in the pan. |
| 6. | Simmer on medium-low for about 5 minutes. |
| 7. | Remove from heat, and blend with immersion blender until smooth. |
| 8. | Season with salt and pepper to taste. |
| 9. | Serve with a dollop of sour cream or a drizzle of cream and a sprinkle of fresh herbs. |