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Roasted Butternut Squash Soup

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Ingredients

  • 5 pound(s) of butternut squash, peeled and cut into 3/4" dice
  • 2 yellow onion, chopped
  • 1 tbsp. of fresh thyme, finely chopped
  • 3 tbsp. of extra-virgin olive oil
  • 1/4 tsp. of sea salt (or to taste)
  • 1/4 tsp. of ground black pepper (or to taste)
  • 6 cup(s) of vegetable broth
  • 1/2 cup(s) of dry white wine
  • 1/2 tsp. of cardamom
  • 2/3 cup(s) of unsweetened soymilk (sweetened is ok, too)

Details

Preparation

Step 1

1.Preheat oven 425 degrees
2.Peel and dice squash to 3/4" or larger, just make them uniform so they cook evenly.
3.Chop onions, then finely chop thyme
4.Toss squash, onion & thyme in olive oil
5.Spread mixture onto one or two baking sheets, then season w/salt & pepper
6.Roast 20 - 30 min until tender, stirring once or twice
7.Remove mixture from oven & transfer to a large saucepot.
8.Add stock, wine & cardamom to the saucepot.
9.Turn on the heat & let simmer for 10 min's
10.Working in batches, puree the soup in a blender or food processor until smooth (or you can keep everything in the pot & just use a potato masher or hand blender to get the mixture soupy, but the texture won't be as creamy)
11.(If you used the potato masher or hand blender, just check your seasonings & go to step 12) To keep the creamy, pureed texture, transfer to a clean saucepot & check your seasonings.
12.Bring back to a simmer
13.Remove from heat & stir in soymilk.....serve

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