Since it’s been super cold we have been pulling out all our favorite soup recipes. One of the easiest and my most favorite is the Butternut Squash Soup.
With any further blah, blah, blah here’s the recipe:
One package cubed butternut squash (found in the produce section)
2 cups baby carrots
3 stalks celery chopped
One small onion chopped
4 garlic cloves smashed and roughly chopped
2 TB Olive Oil
Salt & Pepper to taste
2 TB Thyme
2 TB Rubbed Sage
1 tsp Red Pepper Flakes (reduce if you’d prefer a little less spicy)
4 cups Vegetable Stock or chicken stock
Preheat oven to 350
Line baking sheet with parchment paper or foil.
Place all chopped vegetables on baking sheet and drizzle with Olive oil. Sprinkle spices over veggies including salt & pepper and gently stir to coat. Top with 3 sprigs of rosemary. Roast for 1 hour.
Remove veggies and place in a large pot, add half the broth and puree until smooth with an immersion blender. (Be careful not to scratch your pot or get splattered!) You can also use a food processor following the same method. Add remaining broth and heat over medium high. Serve immediately or let cool and freeze. I like to top mine with a little sprig of Rosemary.
This recipe takes about 1.5 hours from start to finish and makes about 6 servings.
I have altered the original recipe a bit since I made it the first time over a year ago. It’s super easy and mostly everything can be prepared ahead of time.
If you caught my Instagram Live’s you got to see this delicious beauty during the prep & cook process.
Roasted Cauliflower with Creamy Goat Cheese Dipping Sauce ….. just like the one at Domenica we drooled over last month!!
Here’s the recipe we followed. It’s a little time consuming but totally worth it!
Let me know if you like it! Enjoy!!!