Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8-10
Ingredients: 5 lb butternut squash, peeled and cut into 3/4 in cubes; 2 yellow onions, chopped; 1 T finely chopped fresh thyme; 3 T olive oil; sea salt and fresh ground black pepper; 6 c chicken stock or vegetable stock; 1/2 c dry white wine; 1/2 t ground cinnamon; 1/2 t ground nutmeg

Description

Needing a tasty warm meal after a long cold day? This butternut squash soup is naturally creamy and delicious and good for you too!

Scale

Ingredients

5 lb butternut squash, peeled and cut into 3/4 in cubes
2 yellow onions, chopped
1 T finely chopped fresh thyme
3 T olive oil
sea salt and fresh ground black pepper
6 c chicken stock or vegetable stock
1/2 c dry white wine
1/2 t ground cinnamon
1/2 t ground nutmeg

Instructions

Preheat oven to 425F.
Toss squash, onions, and thyme in olive oil, and spread mixture onto one or two large baking sheets.
Season with salt and pepper.
Roast 20-30 min until tender, stirring once or twice.
Remove from oven and transfer to a large sauce pot.
Add stock, wine, and cardamom, and simmer 10 minutes.
Working in batches, puree the soup in a blender or food processor until smooth.
Transfer to a clean saucepan and check seasoning.
When ready to serve, bring back to a simmer, and remove from heat.