Roasted Butternut Squash Soup Recipe
Ingredients
Scale
- 1 large butternut squash
- 2 Tablespoons olive oil
- Salt and pepper
- 1 Tablespoon butter
- 1 large onion
- 1 large stalk celery
- 1–2 sprigs of thyme
- 3 cups chicken broth
- 1 cup heavy cream
Instructions
- Preheat oven to 400º
- De-seed, peel, and cut butternut squash into 1″ cubes
- Toss is olive oil on a cookie sheet
- Sprinkle with salt and pepper and roast until tender – about 20-25 minutes
- While squash is roasting, heat butter in a large pot
- Dice onion and celery, add to melted butter, and cook until softened and onion is translucent
- Add squash, chicken broth, and thyme
- Bring to a simmer for about 5 minutes
- Remove thyme, and blend soup with an immersion blender
- Stir in cream and serve
- Enjoy!