Butternut Squash and Carrot Soup
By McLean
Ingredients
- 1 large onion, cut into eights
- 3 cloves garlic, whole
- 1 butternut squash (2 1/2 lbs.), peeled, seeded and cut into 1-inch pieces
- 1/2 lb. carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups chicken broth
- 1 tablespoon brown sugar
- 1/4 teaspoon nutmeg
Details
Preparation time 15mins
Cooking time 30mins
Preparation
Step 1
Heat oven to 425. Toss vegetables with oil, 1/4 teaspoon of salt and 2/8 teaspoon of pepper. Spread vegetables on a baking sheet and bake at 425 for 30 minutes, turning after 15 minutes.
Puree vegetables and broth in 2 batches until smooth; transfer to large pot. Bring to a simmer. Stir in brown sugar, nutmeg and remaining salt and pepper.
Serve with sourdough croutons, if desired.
Sourdough Croutons:
Toss 4 cuts sourdough bread cubes with 1 tablespoon olive oil and 1/4 teaspoon garlic salt. Bake at 400 degrees for 8 minutes, turning once. Toss with an additional tablespoon olive oil before serving.
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