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Recipe Blog

ROASTED BUTTERNUT SQUASH SOUP

1/29/2018

 
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)
 
​
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.        


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