Roasted Butternut Squash Soup
Serves 4
Directions
- 1Preheat oven to 450.
- 2Roughly chop onion, garlic, and squash and place on a sheet pan. Drizzle on 3tbsp olive oil and season generously with salt and pepper. Place in oven and cook until veggies soften and it starts to brown on top.
- 3In a large heavy pot, warm 2tbsp oil over medium-high heat. Add roasted veggies and the finely chopped herbs and ginger and cook for 5-7 minutes, stirring occasionally.
- 4Add vegetable broth and bring to a boil. Turn heat down and simmer for another 8-10 minutes.
- 5Using an immersion blender or standing blender, puree the soup until no chunks remain. Stir in heavy cream and simmer for 3-5 minutes. If soup feels too loose, continue simmering uncovered until the soup reduces slightly and thickens.
- 6Serve with a crusty baguette or your favorite warmed bread.
Ingredients
- 1 medium onion
- 4 clove garlic
- 2 medium butternut squash, peeled and cubed
- 5 tbsp olive oil
- 2 tsp salt
- 1/2 tsp pepper
- 2 tbsp fresh sage, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 2 tsp ginger, crushed
- 5 cup vegetable broth
- 3/4 cup heavy cream
- for serving bread (optional)
Equipment
sheet panlarge heavy potimmersion blender
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