Butternut Squash Soup
A simple homey classic with all the warm comforting flavours of fall. Roasting the vegetables brings out the deep rich flavours for a perfect meal.
Ingredients
- 1 large butternut squash cubed - about 4 cups
- 1 medium sweet onion cut into quarters
- 4 carrots peeled and cut into chunks
- 2 ½ cups chicken stock
- Olive oil to drizzle
- ¼ teaspoon dried thyme
- 1 Pinch dried sage
- White pepper and salt to taste
Instructions
Roasting
- Preheat an oven to 375 degrees F
- Line a large rimmed baking sheet with parchment paper
- Place the squash, carrots, and onion on the baking sheet and drizzle with a little olive oil
- Place the tray in the oven and roast until the squash is nice and tender, about 45 minutes
- Allow to cool
Simmering
- Place all the roasted vegetables into a saucepan
- Add the broth and bouquet garni or dried herbs and bring to a gentle simmer over medium heat
- Cook, stirring occasionally for about 30 minutes
- Remove from the heat and let cool, until just warm
- Remove the bouquet garni
Blending
- Working in batches, puree the soup in a blender or food processor or with an immersion blender until completely smooth
- Add more stock as needed if it is too thick
- Pour back into the pan and gently rewarm the soup over low heat
- Taste and adjust the seasoning
- Serve and enjoy!
Notes
Use the following dried herbs in place of a Boquet Garni
¼ teaspoon dried thyme
1 Pinch dried sage
¼ teaspoon dried thyme
1 Pinch dried sage
Nutrition Facts per serving
Calories: 191kcalCarbohydrates: 40gProtein: 7gFat: 2gSaturated Fat: 1gCholesterol: 5mgSodium: 271mgPotassium: 1111mgFiber: 6gSugar: 14gVitamin A: 30137IUVitamin C: 47mgCalcium: 135mgIron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Find more great recipesGreenThumbFoodie.com