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Roasted Butternut Squash Soup
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Description
A delicious soup made with roasted butternut squash, veggie broth, and spices
Ingredients
- 3 cups Cubed Butternut Squash
- Extra Virgin Olive Oil, Enough To Drizzle Over The Squash
- Nutmeg, Salt And Pepper, For Sprinkling Over The Squash
- 1 Tablespoon Olive Oil
- 1 Small Onion, Chopped
- 2 cloves Garlic, Grated
- 1 Bay Leaf
- 1 teaspoon Dried Parsley
- 1 teaspoon Dried Tarragon
- 1 teaspoon Dried Thyme
- 30 ounces, fluid Vegetable Broth (or Chicken Broth)
- Hot Sauce, Optional
- Grated Pecorino Romano Or Parmesan Cheese (optional)
Preparation
Preheat oven to 450°F.
Place cubed squash on a rimmed baking sheet, drizzle with extra virgin olive oil, sprinkle with nutmeg, salt and pepper, and toss to coat. Roast at 450°F for 30 minutes or until soft. Then remove it from the oven and set aside for a moment.
Add a tablespoon of olive oil into a stock pot and heat over medium-high. Add onion and garlic and heat until translucent (about 3 minutes).
Add the squash, bay leaf, and dried spices to the pan and smash together with a potato masher.
Pour in the vegetable broth and smash until combined. Simmer for about 10 minutes, stirring occasionally.
If desired puree with an immersion blender or transfer to a regular blender and puree in small batches. Soup can also be served as is.
Serve, garnishing with hot sauce and cheese if desired.
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