1 large butternut squash, peepled and cubled ( seeds removed)
2 potatoes, peeled and chopped
3 tbsp. extra-virgin olivie oil
kosher salt
Freshly ground black pepper
1 tbsp. butter
1 onion, chopped
1 stalk celery, thinly sliced
1 large carrot,, chopped
1 tbsp. fresh thyme leaves, plus more for garnish
1 qt. low-sodium chicken broth
Instructions
Preheat oven to 400 grad.On a large baking sheet,
toss butternut squash and potatoes with 2
tablespoons olive oil and season generously with
salt and pepper. Roast until tender, 25 minutes.
Meanwhile,in a large pot over medium heat, melt
butter and remaining tablespoon olive oil. Add
onion, celery, and carrot and cook until softened,
7 to 10 minutes.Season generously with salt,
pepper,and thyme.
Add roasted squash and potatoes and pour over
chicken broth. Simmer 10 minutes, then using an
immersion blender, blend soup until creamy.
(Alternately, carefully transfer batches of the
hot soup to a blender.)
Serving
Suggestions
Serve garnished with thyme.
Originally Submitted
11/16/2017
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