Butternut Squash Soup
Silky smooth butternut squash soup, a great option for the fall/winter months. The squash is roasted separately in the oven, then added to the mirepoix and pureed until smooth. This recipe is so comforting and delicious on its own or as a side. Great option for anyone gluten free, vegan, or vegetarian!
Notes: For some extra creaminess, add a splash of heavy cream or coconut cream towards the end.
Butternut Squash Soup:
butternut squash, 2 medium
onion, 1 large
carrots, 3 large
apple, 1 medium (any kind)
garlic, 4-7 cloves
fresh rosemary and thyme, 1 sprig of each
chicken/veggie broth, 1 qt
water, 2 c
salt and pepper
nutmeg, 1/2 tsp (optional)
cinnamon, 1/2 tsp (optional)
olive oil
Method:
Prepare the butternut squash for roasting. Preheat oven to 400° and line a baking sheet with foil and/or parchment. Wash the squash, then split lengthwise down the center and remove seeds. Drizzle with olive oil, salt and pepper then lay flat, skin side up on the baking sheet. Roast in the oven for at least an hour or until soft to the touch. Remove and let cool before removing the skin.
Roughly chop the onion, carrots, apple, and garlic. Preheat a large pot on medium-high, add enough oil to coat the bottom. Add the chopped onion, carrots, and apple. Sauté for a few minutes before adding the garlic. Once slightly browned, add the seasonings and fresh herbs, stir and let cook for a minute longer. Add the broth and bring to a simmer (if the veggies aren’t fully submerged in liquid, add some water until they’re covered), cook for 10-15 minutes or until the veggies are soft.
Reduce heat, add the cooked butternut squash (skin removed), and purée with an immersion blender (or in a blender with the lid cracked). Add water based on preference for thickness, I usually add between 1-2 cups, adding liquid also makes blending a bit easier. Return to heat and simmer for an additional 10 minutes. Taste and adjust seasoning if needed, add heavy cream or coconut cream for some extra creaminess if desired. Serve with some fresh chopped rosemary or a drizzle of cream for garnish.
