Roasted Butternut Squash Soup

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I discovered butternut squash a few years ago when I started a healthier lifestyle.  Before that, I never really knew much about squash in general. It was not a commonly used vegetable growing up.  Fast forward to millennial life tho, and it’s definitely a veggie we all love regularly in my home.  Butternut squash is loaded with vitamin A, Vitamin B6, fiber, potassium, and magnesium.  If you love pumpkin (yes I’m a basic b**** ,or whatever you want to call my pumpkin obsessed self), then you’ll definitely love the similarly sweet and nutty taste this squash has to offer. This soup looks beautiful, requires a minimal amount of ingredients to make, and tastes about as autumnal as you can get. It’s simply delicious!

*Gluten-free *Kid-friendly *Vegetarian *Freezer-friendly

Serves: 6

Ingredients:

  • 2 lbs (about 3 c) butternut squash, cubed
  • 1 Granny Smith Apple, peeled and cubed
  • 1 medium yellow onion, chopped
  • 1 medium carrot (or 8 baby carrots), chopped
  • 2 TBSP butter
  • Olive oil (a light drizzle for roasting or spray with cooking oil spray)
  • 5-6 c chicken or vegetable broth, I use 5-6 c water and add 3-4 tsps of  It’s Better Than Bouillon Low-Sodium Roasted Chicken base  (You can find this on the top shelf of the chicken broth section)
  • Salt to taste
  • Pepper to taste

Directions:

  1. Pre-heat oven to 425 degrees.  Arrange squash and apples on a large sheet pan and drizzle or spray with oil, salt (about 1/2 tsp) and pepper.  Roast for 25-30 minutes, or until soft.
  2. Meanwhile, melt butter in a soup pot on medium heat.  Add the onion and carrot, and saute for about 6-8 mins.  Lower the heat, add 5 cups broth and bring to a simmer.  When the vegetables are done, add them to the pot.
  3. Using an immersion (hand stick) blender, puree the soup.  If it’s too thick for your liking, add more broth.  Taste, and add more salt and pepper if needed. Simmer for 10-15 more minutes.
  4. Enjoy!

Tips:

  • If you can’t find freshly cubed butternut squash, use the frozen one!  Yes, frozen vegetable can taste just as great as fresh. The only change is to preheat the oven to 450 degrees (no need for thawing this way) instead of 425.  Depending on how small they are cubed, you want to start checking for doneness around 20 mins.
  • Swirl in a splash of  milk, half and half , and/or some parmesan cheese before serving.

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