Butternut Squash Soup

30 mins
Serves 1
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Directions

  1. 1Peel, seed and chop the butternut squash into chunks.
  2. 2Peel, seed and chop the butternut squash into chunks.
  3. 3Peel, seed and chop the butternut squash into chunks.
  4. 4Add the butternut squash chunks to a baking tray with chopped onion and carrots.
  5. 5Add the butternut squash chunks to a baking tray with chopped onion and carrots.
  6. 6Add the butternut squash chunks to a baking tray with chopped onion and carrots.
  7. 7Add crushed garlic, sage leaves and fresh thyme to the baking tray.
  8. 8Add crushed garlic, sage leaves and fresh thyme to the baking tray.
  9. 9Add crushed garlic, sage leaves and fresh thyme to the baking tray.
  10. 10Season with salt, black pepper and a good drizzle of extra virgin olive oil.
  11. 11Season with salt, black pepper and a good drizzle of extra virgin olive oil.
  12. 12Season with salt, black pepper and a good drizzle of extra virgin olive oil.
  13. 13Give it a quick toss, then arrange on a single layer.
  14. 14Give it a quick toss, then arrange on a single layer.
  15. 15Give it a quick toss, then arrange on a single layer.
  16. 16Bake for about 30 minutes or until fork tender.
  17. 17Bake for about 30 minutes or until fork tender.
  18. 18Bake for about 30 minutes or until fork tender.
  19. 19Discard the garlic peel.
  20. 20Discard the garlic peel.
  21. 21Discard the garlic peel.
  22. 22Blend the veggies with vegetable broth and a touch of grated ginger.
  23. 23Blend the veggies with vegetable broth and a touch of grated ginger.
  24. 24Blend the veggies with vegetable broth and a touch of grated ginger.
  25. 25Simmer for a few minutes until you reach your desired consistency.
  26. 26Simmer for a few minutes until you reach your desired consistency.
  27. 27Simmer for a few minutes until you reach your desired consistency.

Ingredients

  • 2.5 pounds butternut squash
  • 2.5 pounds butternut squash
  • 2.5 pounds butternut squash
  • 0.5 pound carrots
  • 0.5 pound carrots
  • 0.5 pound carrots
  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 5 leaves sage leaves
  • 5 leaves sage leaves
  • 5 leaves sage leaves
  • 5 sprigs fresh thyme
  • 5 sprigs fresh thyme
  • 5 sprigs fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 2 twists black pepper
  • 2 twists black pepper
  • 2 twists black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 2 cups vegetable broth
  • 2 cups vegetable broth
  • 2 cups vegetable broth
  • 1 teaspoon grated ginger
  • 1 teaspoon grated ginger
  • 1 teaspoon grated ginger

Equipment

baking trayknifeblenderpotspoongrater

Tips

  • You'll love our bake and blend technique.