Courtney’s Roasted Butternut Squash Soup
A Butternut Squash soup recipe to start your official “soup season”. Roasted butternut squash perfectly seasoned with garlic, sage, ginger and rosemary.
- Total Time: 2 hours
Ingredients
Scale
1 whole butternut squash
2 tablespoons olive oil
1/2 large yellow onion, chopped
3–5 garlic cloves (jarlic is fine)
1–2 teaspoon ginger (jarginger is fine)
1 1/2 teaspoon salt
1 tablespoon of fresh sage, chopped
1/2 tablespoon fresh rosemary, chopped
1 box (32oz) of chicken broth (+ water if you need to loosen it the soup up after it’s blended)
4 oz dairy of choice (I used half and half)
Instructions
- Cut squash in half and roast face down with 2 cups of water in the dish at 350F for 90 mins
- Let it cool and scoop out its guts, should make about 6-8 cups
- Grab your Dutch oven or soup pot, heat oil over medium and saute your onion, garlic, ginger and salt 3-5 mins until softened.
- Add your fresh herbs and the cooked squash, stirring until herbs are nice and fragrant. Add your broth and bring to a boil.
- Turn the stove to low, cover and simmer for 20 minutes.
- Let it cool, add your dairy, and immersion blend or blend in your blender in batches.
- If it’s too thick, add water and salt to taste.
- Serve with whatever you like; I like pepper and crusty sourdough with butter and salt*.
- *yes, salt makes everything better.
- Prep Time: 10
- Cook Time: 1 hour 50 minutes
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