This Roasted Butternut Squash Soup is delicious, creamy and very easy to prepare. You'll see how everyone will love it!
Roasting the butternut squash gives a delicious caramelized touch to the soup, you can add less broth and it will be much creamier, but here I give you the secret to enjoy the soup that will brighten your day. Join us!
SERVINGS: 5-6 servings
- 1 Large butternut squash, peeled and diced
- 6 Tablespoons olive oil
- Salt and black pepper to taste
- 2 Tablespoons butter
- 2 Onion, chopped
- 1 Celery stalk, thinly sliced
- 1 Large carrot, chopped
- 1 Tablespoon fresh thyme
- 3 1/2 Cups chicken or vegetable stock
- 4 Cloves garlic, crushed
- In a large baking dish, toss the butternut squash with 4 tablespoons olive oil and season with salt and pepper. Roast at 400º F until tender, 25-30 minutes.
- In a large pot over medium heat, melt butter and 2 tablespoons olive oil. Add the onion, celery and carrot and cook until softened, 7-10 minutes. Add the garlic and season with salt, pepper and the thyme.
- Add the roasted pumpkin and pour in the broth; simmer for 15 minutes, then, using an immersion blender, blend the soup until creamy.
- Serve and Enjoy!
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