Butternut Squash Soup

30 mins
Serves 1
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Directions

  1. 1Chop the butternut squash, carrots, and onion.
  2. 2Chop the butternut squash, carrots, and onion.
  3. 3Chop the butternut squash, carrots, and onion.
  4. 4Add the veggies, garlic, thyme, and sage to a baking sheet.
  5. 5Add the veggies, garlic, thyme, and sage to a baking sheet.
  6. 6Add the veggies, garlic, thyme, and sage to a baking sheet.
  7. 7Season with olive oil, salt, and pepper.
  8. 8Season with olive oil, salt, and pepper.
  9. 9Season with olive oil, salt, and pepper.
  10. 10Toss well and arrange on a single layer.
  11. 11Toss well and arrange on a single layer.
  12. 12Toss well and arrange on a single layer.
  13. 13Bake for 30 minutes until tender.
  14. 14Bake for 30 minutes until tender.
  15. 15Bake for 30 minutes until tender.
  16. 16Add the roasted veggies to a pot.
  17. 17Add the roasted veggies to a pot.
  18. 18Add the roasted veggies to a pot.
  19. 19Blend them with broth and ginger.
  20. 20Blend them with broth and ginger.
  21. 21Blend them with broth and ginger.
  22. 22Simmer for 5 minutes, adjust consistency.
  23. 23Simmer for 5 minutes, adjust consistency.
  24. 24Simmer for 5 minutes, adjust consistency.
  25. 25Serve with a squeeze of lime, some pistachio nuts, and a drizzle of cream.
  26. 26Serve with a squeeze of lime, some pistachio nuts, and a drizzle of cream.
  27. 27Serve with a squeeze of lime, some pistachio nuts, and a drizzle of cream.

Ingredients

  • 2.5 pounds butternut squash
  • 2.5 pounds butternut squash
  • 2.5 pounds butternut squash
  • 0.5 pounds carrots
  • 0.5 pounds carrots
  • 0.5 pounds carrots
  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 5 sprigs thyme leaves
  • 5 sprigs thyme leaves
  • 5 sprigs thyme leaves
  • 5 leaves sage
  • 5 leaves sage
  • 5 leaves sage
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.125 teaspoon black pepper
  • 0.125 teaspoon black pepper
  • 0.125 teaspoon black pepper
  • 2 cups vegetable broth
  • 2 cups vegetable broth
  • 2 cups vegetable broth
  • 1 teaspoon ginger
  • 1 teaspoon ginger
  • 1 teaspoon ginger
  • 1 squeeze lime juice
  • 1 squeeze lime juice
  • 1 squeeze lime juice
  • 1 swirl heavy cream or coconut cream
  • 1 swirl heavy cream or coconut cream
  • 1 swirl heavy cream or coconut cream
  • 1 pinch pistachios or walnuts
  • 1 pinch pistachios or walnuts
  • 1 pinch pistachios or walnuts
  • 1 rosemary focaccia
  • 1 rosemary focaccia
  • 1 rosemary focaccia

Equipment

knifebaking sheetpotimmersion blender
Butternut Squash Soup | Clip Recipe