Looking for a winter meal that has the very best flavor, packs a big nutritional punch, and comes together quickly?! I’ve got you covered! This butternut squash soup is one of my very favorites this time of year. The recipe is easily customizable too, you can make it work with just about any squash! And of course, toppings are versatile as well - through just about anything you can find in your pantry on top and it will work!
ROASTED BUTTERNUT SQUASH SOUP
Ingredients
1 butternut squash (medium-large size) – Bernhardt’s Farm
1 sweet onion, chopped
1 tsp sea salt (I like Celtic sea salt)
3 garlic cloves (peeled and chopped)
3 cups chicken broth (more if you prefer a thinner soup)
1 tsp fresh rosemary (chopped)
1 tsp fresh thyme (chopped)
2 tsp cold pressed olive oil
2 tbsp grass fed butter
Toppings optional (bacon from Belle Vie Farm, goat cheese from Pure Luck, chopped parsley and chopped basil work great!)
Directions
1. Heat oven to 400 degrees.
2. Wash and cut butternut squash lengthwise. Remove seeds and place on a parchment paper lined baking sheet.
3. Place squash on baking sheet, drizzle with olive oil, and roast until soft (between ~45 minutes and 1 hour).
4. While squash is cooking, melt butter and add chopped onion and garlic in dutch oven. Cook for 15 minutes over med-low heat, stirring frequently.
5. Once squash is cooked and cool enough to handle, remove skin and add butternut squash to the onion and garlic. Stir in broth and remaining ingredients (besides toppings).
6. Using an immersion blender (or a regular blender), blend soup until creamy. (Be careful of splatters here, the soup will be hot!)
7. Top with desired toppings and ENJOY!