Roasted Butternut Squash Soup
With just a little bit of prep work, you can throw this meal in the oven and let it do the work for you!
Fall is in full swing around our house, and with it comes all the fall flavors: pumpkin, squash, thyme, and rosemary, oh my! Truly this butternut squash soup is one of the quintessential meals of fall, with all of the veggies and herbs to boot. With just a little bit of prep work, you can throw this meal in the oven and let it do the work for you!
The best part about this recipe is that it’s actually good for you! No heavy cream or butter, but it still maintains the rich, creamy texture. Good thing too, because we practically drink this stuff as soon as it’s out on the table! Go ahead and try out this lighter version of an autumn classic, you won’t be disappointed!
Roasted Butternut Squash Soup
Ingredients
- 1 large butternut squash
- 2 carrots
- 3 celery stalks
- 1 large onion
- 5 garlic cloves
- 6 sage leaves
- 6 thyme sprigs
- 1 rosemary sprig
- 1/4 teaspoon cayenne red pepper powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 1/2 cups vegetable stock
Preparation
- Preheat oven to 350 degrees.
- Prepare the butternut squash by peeling, pitting, and chopping into 1 inch squares. Add to large roasting pan.
- Chop celery, carrots, and onions into large pieces, and add to pan.
- Add peeled garlic cloves whole into roasting pan.
- Sprinkle on herbs, red pepper powder, salt, and pepper, coat with olive oil, and toss to mix.
- Roast the veggies for an hour.
- Add 1/2 of the roasted veggie mix to a food processor with ½ cup of vegetable stock, and puree. Repeat for the second half of veggie mix.
- Pour mixture into a large saucepan, and add in the remainder of the vegetable stock. Simmer on low for 10 minutes, stirring well. Serve hot!
Recipe adapted from Ahead of Thyme.