Butternut Squash Soup
Prep Time: 15 minutes
Cook Time: 1hr 20 minutes
Ingredients:
- 2 medium butternut squash, peeled and cubed ( about 3 pounds)
- 4 tablespoons melted butter or olive oil
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 large cloves garlic, finely minced
- 1 small bay leaf
- 2-4 sprigs fresh thyme
- 1 quart chicken stock
- 1/2 cup heavy whipping cream, half n half or dairy-free milk alternative
Special Equipment: Blender
Instructions
- Preheat oven to 400F
- Place cubed butternut squash on a sheet pan and drizzle with ‘lite’ butter
- Sprinkle with dried thyme, salt and pepper
- Roast on the middle rack for 35-40 minutes or until very tender.
- Heat olive oil in a large heavy-bottomed pot over medium heat while squash is in the oven
- Add onion and garlic, sauté for 5 minutes
- Add bay leaf and thyme, followed by roasted squash and stock
- Cook for 10 minutes with the lid on
- Move to a standing blender in batches and blend for 1 minute each time until smooth
- Return soup back to the pot and simmer for 10 minutes and remove from heat
- Stir through heavy cream, season as desired and serve.
