Roasted Butternut Squash Soup
The flavors of fall are in full swing in our kitchen, and it comes with all the popular ones; pumpkin, squash, thyme and of course rosemary. This butternut squash soup has been one of our quintessential meals for our family. This soup requires just a little bit of prep work, and you can throw the entire meal in the oven and let it do the work for you! That’s a winner dish in mind if there ever was one.
The very best part about this recipe is, it is actually good for you! No heavy cream or butter, however, it still maintains a very rich, velvety texture. That is a very good thing, because once you share this with your family and friends they will practically inhale this as soon as it hits the table. Go ahead and make this lighter version of a fall classic, I promise you won’t be disappointed.
- 1 large butternut squash
- 2 carrots
- 3 celery stalks
- 1 large onion
- 5 garlic cloves
- 6 sage leaves
- 6 thyme sprigs
- 1 rosemary sprig
- 1/4 teaspoon cayenne red pepper powder
- kosher salt and black pepper to taste
- 2 tablespoons olive oil
- 3 1/2 cups vegetable stock
- Preheat the oven to 350 degrees F.
- To prepare the butternut squash start by peeling, pitting, and the chopping it into 1" inch squares. Add to a large roasting pan.
- Chop the celery, carrots, and the onion into large pieces and then add it to the same large roasting pan.
- Add the peeled garlic cloves whole.
- Sprinkle the vegetables with the herbs, red pepper powder, kosher salt, pepper and coat with olive oil. Toss to mix.
- Roast the vegetables for an hour.
- Add 1/2 of the roasted vegetables to a food processor with 1/2 cup of the stock. Puree. Repeat this procedure with the other half of the vegetable mix.
- Pour the pureed vegetables into a large saucepan, and add in the remaining stock. Simmer on a low heat for 10 minutes, stir well. Serve hot.