Roasted Butternut Squash Soup

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 Instructions

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.