It's fall and it is time for soup! Seeing as how I've recently been inundated with squash, I figured I'd whip up a pot of super tasty butternut squash soup. This is a pretty straightforward recipe that will make you long for a rainy day and cozy socks. It was 88F here today so I cranked up the AC, pretended that it was 55F out, and chowed down to my heart's content! Grab a bowl and get comfy!
Roasted Butternut Squash Soup
1 large butternut squash, peeled, seeded, and chopped
1 large onion, chopped
2 carrots, chopped
3 stalks celery, chopped
6 cloves of garlic, peeled
5 springs of fresh thyme, leave stripped off stalks
olive oil
salt and pepper
3 1/2 cups chicken broth
1. Preheat oven to 350F. Line a large cookie sheet with foil. Spray with cooking spray.
2. Dump all the veggies and thyme on the prepared tray. Drizzle generously with olive oil and season with salt and pepper. Toss everything with your hands until evenly coated. Throw it in the oven and roast for 1 hour, or until veggies are fork tender.
3. Let cool. Dump the veggies into your food processor and add 1 cup of the broth. Process until the mixture is smooth as silk.
4. Transfer your veg blend to a large soup pot. Add the remaining 2.5 cups of broth and heat on low until simmering, stirring occasionally. Taste and adjust seasoning. Add a sprinkle of red pepper flakes if you want to add some heat. Serve with buttermilk biscuits and enjoy!
Serves 4-6
