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.
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
Crème Fraîche (optional)
Preheat oven to 425°.
Toss cubed Butternut Squash with Salt, Pepper and Olive Oil (about 1 Tablespoon.) Roast for 20 minutes.
Heat a stockpot to medium. Add either Butter or Olive Oil.
Add Shallots, Carrots, and Celery and cook on medium-low for 10 minutes, stirring frequently.
Add Thyme and Sage and cook for 1 minute.
Add Butternut Squash and Broth. Bring to a boil and then simmer on low for 30 minutes.
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.