Roasted Butternut Squash Soup Recipe

🥄 Ingredients

• 3 pounds precut butternut squash ((or about 2 small-medium whole butternut squash, cubed and peeled))
• 2 medium yellow onions, (roughly chopped)
• 2 tablespoons olive oil
• 1 1/2 teaspoon dried rubbed sage
• 1 teaspoon kosher salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika
• 1 tablespoon unsalted butter (or other cooking fat)
• 2 tablespoons minced garlic ((about 6 cloves))
• 6 cups vegetable or chicken stock
• roasted pepitas, Mexican crema or sour cream, fresh herbs

👨‍🍳 Instructions

1. 1

   Pre-heat oven to 400°F. Line two large baking sheets with aluminum foil and set aside.

2. 2

   In a small bowl, combine sage, salt, celery seed, thyme, black pepper and smoked paprika.

3. 3

   In a large bowl, add butternut squash, onions and olive oil. Toss to combine.

4. 4

   Add the spices and herbs to the butternut squash mixture and mix together until all the vegetables are evenly coated.

5. 5

   Evenly distribute the vegetables onto the two prepared baking sheets. Roast in the oven for 45 minutes. Set aside.

6. 6

   In a large pot over medium-high heat, melt butter. Add and cook for 30 seconds, until fragrant.

7. 7

   Add the roasted vegetables and stir to thoroughly mix with the garlic. Add 2 cups of stock.

8. 8

   Using an immersion blender, blend the vegetables carefully until completely smooth. You can also use a regular stand blender to blend the veggies in two batches. Be careful to not overfill the blender since veggies will still be very hot.

9. 9

   Add the remaining 4 cups of stock and blend again (or whisk thoroughly). Cover and cook for 5 more minutes.

10. 10

    Serve with roasted pepitas, Mexican crema or sour cream and fresh herbs if desired.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.