Print

Roasted Butternut Squash Soup Recipe

soup made with butternut squash

Ingredients

Scale
  • 1 large butternut squash
  • 2 Tablespoons olive oil
  • Salt and pepper
  • 1 Tablespoon butter
  • 1 large onion
  • 1 large stalk celery
  • 12 sprigs of thyme
  • 3 cups chicken broth
  • 1 cup heavy cream

Instructions

  1. Preheat oven to 400º
  2. De-seed, peel, and cut butternut squash into 1″ cubes
  3. Toss is olive oil on a cookie sheet
  4. Sprinkle with salt and pepper and roast until tender – about 20-25 minutes
  5. While squash is roasting, heat butter in a large pot
  6. Dice onion and celery, add to melted butter, and cook until softened and onion is translucent
  7. Add squash, chicken broth, and thyme
  8. Bring to a simmer for about 5 minutes
  9. Remove thyme, and blend soup with an immersion blender
  10. Stir in cream and serve
  11. Enjoy!

 

14 Shares
Pin14
Share