Roasted Butternut squash soup
I absolutely love this soup. It is warm, creamy and hearty. It will fill you up and satisfy you all at one time. Everything about this soup screams Fall and that is all I need.
Ingredients
- 1 large butternut squash peeled, seeded and diced
- 2 carrots peeled and diced
- 2 stalks of celery diced
- 1 large onion diced
- 3 cloves garlic peeled and smashed
- 4-5 sprigs fresh thyme
- 2-3 small bunches of fresh parsley
- 1/4 tsp chili powder
- 1/4 tsp paprika
- olive oil to coat veggies (about 2 tbsp)
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 3 1/2 cups vegetable stock
- Garnish options-crispy pancetta or bacon diced apples, parsley, sage or a mix of fresh herbs
Instructions
- 1.Preheat the oven to 375 degrees
- On a sheet pan, add all of the diced vegetables. Toss them with olive oil. Season with salt, pepper and spices. Then toss again. Add the herbs on top of everything and drop the garlic all over.
- Roast the vegetables in the oven for 35-40 minutes or until they are slightly browned and softened. Toss them about 1/2 way through the cooking process. If they are not soft enough, cook for another 15 minutes.
- Remove the celery and the fresh herb stems from the pan and discard. Place the vegetables into a blender bowl and add in 1 1/2 cups of stock or add enough to just cover. If you have a smaller blender, you can work in batches. Put a kitchen towel on top of your blender top when you are pureeing, just in case. Remember not to fill the blender all the way filled with hot ingredients, the hot ingredients do expand in the blender when you turn it on. You do not want to get burned.
- Add in more stock as needed to puree to the thickness you desire. I like a very thick soup, but you can thin out more with a little more stock if you prefer. Pour the soup into a bowl and garnish as you wish. I love a little crispy pancetta and parsley, but you can add whatever you would like. ENJOY!