Roasted Butternut Squash Soup
By mommypop
Rate this recipe
5/5
(1 Votes)
Ingredients
- 1 medium butternut squash
- 1 yam/sweet potato
- 1 onion
- 4 cloves garlic
- 2-3 carrots
- salt and fresh ground pepper
- 8 cups water
Details
Preparation
Step 1
Cut squash in half and scoop out seeds. Poke holes in the yam with a fork. Put both on a pan and roast them in the oven at 400 for about an hour, until they are soft when you stick a fork in them.
While roasting, coarsely chop the onion, garlic, and carrot. Saute them in some grapeseed oil in a large stockpot. Then add about 8 cups water, and wait until the squash and yam are ready.
Bring the water to a boil and add the squash and yam. Simmer it all for about 30-40 minutes. Then take stick blender and blend well. Simmer again for a while - depending on how much you want to reduce and thicken it.
Add salt and pepper to taste.
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