Butternut Squash Soup
I've been making this soup for years! Its a wonderful combination of lots of fall produce and warm spices. I love it even more because it freezes wonderfully, making it a great lunch on cold lazy Sundays.
Serves 6-8
Ingredients
1 Butternut squash, peeled, cored and chopped*
3 Carrots, large, peeled and chopped
2 Potatoes, large, peeled and chopped*
1 tbsp Olive oil
pinch Salt and Pepper
2 tbsp Olive oil
1 Onion, large, chopped
3 Celery stalks, chopped
3 Garlic cloves, peeled and chopped
1 carton Vegetable stock
2 cups Water
1 tsp Thyme, dried
1 tsp Sage, dried
1/4 tsp Cinnamon
1/8 tsp Cayenne (optional)
Salt and pepper to taste
Instructions
Preheat over to 400F, line baking sheet with parchment paper.
Place squash, carrots, potatoes on baking sheet and cover with oil, salt and pepper, combine.
Roast for 20 minutes.
In a large pot over medium-high heat add olive oil, onion, celery, garlic. Sauté until vegetables begin to soften.
Add roasted squash, carrots and potatoes to pot.
Add stock, water, thyme, sage, cinnamon, and cayenne. Stir to combine.
Bring to a boil and then reduce temperature to low-medium and cook for 10-15 minutes
Using an immersion blender, blend soup to a smooth consistency*
Serve and enjoy
*Tips:
To make for easy peeling, try piercing the skin of the squash with a knife in a few places and then microwaving for 5-10 minutes to soften.
The added potatoes give this soup the texture of a cream soup while keeping it dairy free and vegan. You can omit the potatoes, reduce water to 1 cup and add 1 cup cream after blending
If you don’t have an immersion blender, cool the soup and then add in batches to a blender and puree until smooth.
The soup freezes beautifully, I place mine in large mason jars (leaving room for some expansion), cover and freeze.
