Roasted Butternut Squash Soup

 

For me the pepitas make this dish a hit. I love scooping them out one at a time with a spoonful of soup!

Ingredients:

  • 4 lbs. butternut squash, peeled, seeded, and cut into 1-in. cubes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 1 onion, roughly chopped
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • Pepitas (Shelled pumpkin seeds)

Materials:

  • Measuring cups
  • Measuring spoons
  • Baking sheets
  • Dutch oven
  • Cutting board
  • Sharp knife
  • Peeler
  • Immersion blender/ Blender

Directions:

  1. Heat oven to 400°F.  Place the squash on baking sheets; avoid overcrowding.  Toss with olive oil, salt, and pepper.  Roast for 30 minutes.
  2. Meanwhile, in a large Dutch oven over medium-low heat, melt the butter.  Add the onion and sauté until translucent, about 5 minutes.  Pour in the chicken broth and add thyme.  Bring to a boil. 
  3. Remove the squash from the oven and add to the broth.  Simmer for 10 minutes.  Remove from heat.  Using a regular or immersion blender, puree the soup until smooth.  Serve warm.  Top with pepitas if desired.  
After you enjoy your soup, why not read a good book?

Starter Zone

Traveler’s Zone

Unquiet Dead

One thought on “Roasted Butternut Squash Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.