Butternut Squash Soup

By SushiChick

A combination born from what's in the fridge, the CSA delivery, the cabinet and the great desire to use the soup setting on our Vitamix.

Ingredients

• 1 large butternut squash (about 5 lbs)
• 1 small yellow onion, chopped
• 2 carrots, chopped
• 3 tbsp olive oil
• 2 tsp cinnamon
• 1 1/2 tsp salt
• 1/2 tsp cumin
• 1 tsp chili powder
• 2 tbsp ghee
• 3 cups chicken broth
• Truffle Salt* (optional - I had this on hand and sprinkled some on the top prior to serving, where I promptly tasted the meaning of life)

Details

Servings 4
Preparation time 15mins
Cooking time 60mins
Adapted from paleogrubs.com

Preparation

Step 1

Preheat oven to 400 degrees F. In a large bowl, combine the butternut squash, olive oil, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.

Next, in the same bowl that the butternut squash was in, toss the onion and carrots to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.

Heat up ghee over medium heat in a large pot on the stove. Add the roasted ingredients and then the chicken broth. Add 1 teaspoon each of salt, cinnamon and chili powder.

Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.

Using an immersion blender, combine the ingredients until smooth, or transfer to a blender to puree. Serve warm.