ROASTED BUTTERNUT SQUASH SOUP

Time:  1 hour
Level:  Easy
​Servings:  4 servings

​There is nothing simpler and more comforting than roasted butternut squash soup.  It has a savory and sweet taste all at the same time.  This soup is dairy-free, but tastes every bit as creamy as a cream based soup.  I dolloped a touch of crème fraîche at the very end for presentation, but it certainly is optional.  Here I served it with parmesan crisps and some bread on the side, but I often serve it with simple baked potatoes.  

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INGREDIENTS

• 1 medium-sized Butternut Squash, peeled, seeded and cubed, about 3 cups
• 1 Tablespoons Butter or Olive Oil
• 2 Shallots, peeled and sliced
• 1 stalk Celery, diced
• 1 Carrot, peeled, diced
• 1 stem Thyme leaves, leaves pulled off (sometimes there are multiple stems together, just use one)
• 4 Sage leaves, chopped
• 4 cups Vegetable or Chicken Broth
• 1 teaspoon Salt
• Chives (optional)
• Crème Fraîche (optional)

 
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PREPARATION

1. Preheat oven to 425°.
2. Toss cubed Butternut Squash with Salt, Pepper and Olive Oil (about 1 Tablespoon.)  Roast for 20 minutes. 
3. Heat a stockpot to medium. Add either Butter or Olive Oil. 
4. Add Shallots, Carrots, and Celery and cook on medium-low for 10 minutes, stirring frequently. 
5. Add Thyme and Sage and cook for 1 minute.   
6. Add Butternut Squash and Broth.  Bring to a boil and then simmer on low for 30 minutes.     
7. Remove from heat, let soup cool and puree in a high-speed blender.  You may not want to add all of the liquid at once if you want a thicker soup.  For a thicker soup, I used about 3 cups of the cooked broth in the blender.