This is one of those soup recipes that is sooooo much better homemade compared to what you buy in the store. It’s packed with veggies and fresh herbs, with a touch of creaminess and is absolutely perfect. I know soup can be a little intimidating to make at home but trust me this one is as easy as it is delicious.
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Ingredients (6-8 servings):
2 medium (about 1 lb) butternut squash
1 yellow onion, quartered
3-4 cloves garlic
2-4 C vegetable broth
1 C heavy cream or half & half
1 tsp garlic powder
1/4 tsp cinnamon
1/4 tsp nutmeg
6-8 sprigs fresh thyme
3-4 tbsp olive oil
1 tbsp salt
1 tsp pepper
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Directions:
Preheat oven to 400 degrees. Wash and cut the squash lengthwise and remove the seeds and membranes. Place squash (cut side up), garlic, onion and thyme on a baking sheet and drizzle generously with olive oil. Season with salt and pepper. After the squash has been seasoned, place it cut side down on the baking sheet. Bake for roughly 45 min until the squash is fork tender. Scoop the meat from the squash and place in a large stock pot. Remove the thyme leaves from the stick and add to the pot (discard the sticks). Add remaining contents from baking sheet to the pot, along with 2 C veggie broth and cream. Blend the soup using an immersion blender, adding more broth as needed to thin the soup. Blend to your desired consistency, and heat on low until the soup is hot. Serve with a sprinkle of pumpkin seeds! OPTION 2: once seeds are removed, peel squash and dice into 1” cubes and roast for 30 min instead of roasting whole.
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