Butternut Squash Soup

Butternut Squash Soup

By | 2019-09-17T15:28:41-08:00 September 22nd, 2019|0 Comments

Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

 1 Large Butternut Squash, peeled and cubed
 2 Potatoes, peeled and chopped
 3 tbsp Extra Virgin Olive Oil
 Kosher Salt
 Ground Black Pepper
 1 tbsp butter
 1 onion
 1 stick celery, thinly sliced
 1 large carrot, chopped
 1 tbsp Fresh Thyme
 1 qt Chicken Broth
 Cream (to taste/preference)

1

DIRECTIONS
Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.

Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.

Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.) If desired add a splash of cream to taste. Sprinkle with more salt and pepper if needed.
Serve garnished with thyme.

Recipe Author or Source
2

https://www.delish.com/cooking/recipe-ideas/recipes/a55386/best-roasted-butternut-squash-soup-recipe/

Ingredients

 1 Large Butternut Squash, peeled and cubed
 2 Potatoes, peeled and chopped
 3 tbsp Extra Virgin Olive Oil
 Kosher Salt
 Ground Black Pepper
 1 tbsp butter
 1 onion
 1 stick celery, thinly sliced
 1 large carrot, chopped
 1 tbsp Fresh Thyme
 1 qt Chicken Broth
 Cream (to taste/preference)

Directions

1

DIRECTIONS
Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.

Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.

Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.) If desired add a splash of cream to taste. Sprinkle with more salt and pepper if needed.
Serve garnished with thyme.

Recipe Author or Source
2

https://www.delish.com/cooking/recipe-ideas/recipes/a55386/best-roasted-butternut-squash-soup-recipe/

Butternut Squash Soup