Roasted Butternut Squash Soup

The main drawback of cooking with butternut squash is that it takes kinda until the end of time. Be that as it may, when you take a nibble of the sweet squash you recall why it’s SO justified, despite all the trouble. Simmering it before you make the soup is vital to getting that caramelized, profoundly sweet flavor in the squash that we as a whole love. (Peruse this guide on the best way to broil the best butternut squash ever.)

WITH POTATOES—OR NOT

We love including a few potatoes onto the sheet plate with the squash to give the soup an extra smooth surface and more body. Be that as it may, in the event that you’d preferably avoid potatoes, that is thoroughly fine. This soup will work without them!

You just meal the squash with a couple diced potatoes until delicate. (You can absolutely avoid the potatoes however we love the bland smoothness that they give the surface.) While those are cooking, you can begin sautéing aromatics: onion, celery, and carrot. At that point include your squash and potatoes and chicken stock and utilize an inundation blender to mix it up!

Roasted Butternut Squash Soup

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Recipe by DelishCourse: SoupsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

This Roasted Butternut Squash Soup will go great with grilled cheese sandwiches and salads through the end of winter.

Ingredients

  • 1 large butternut squash, peeled and cubed (seeds removed)

  • 2 potatoes, peeled and chopped

  • 3 tbsp. extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 1 tbsp. butter

  • 1 onion, chopped

  • 1 stalk celery, thinly sliced

  • 1 large carrot, chopped

  • 1 tbsp. fresh thyme, plus more for garnish

  • 1 qt. low-sodium chicken broth

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.)
  • Serve garnished with thyme.

Notes

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