ROASTED BUTTERNUT SQUASH SOUP RECIPE
We took home this beautiful butternut squash from the farmers market and made a delicious soup out of it on a chilly night to warm up. In the ingredients list it includes vegetable broth, but we like to make our own. For this recipe we used carrots, celery, onions, garlic, thyme, bay leaf, sage and water to create the broth. With some fried sage leaves, this creamy soup is even yummier!
Roasted Butternut Squash Soup Recipe:
- Peel and cube butternut squash
- Toss in olive oil and sea salt
- Put on baking sheet and bake at 400 degrees for 50-55 minutes
- Let cool
- Blend cubes in food processor (add some broth if need be)
- Cook vegetable broth on medium heat
- Mix in blended butternut squash and whisk lightly until creamy
- Fry sage leaves to put on top
Roasted Butternut Squash Ingredients:
- 1 large butternut squash
- 3-4 cups vegetable broth
- 2-3 tablespoons olive oil
- pinch of sea salt
- sage
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