Roasted Butternut Squash & Potato Soup
Butternut squash is such a fall staple, and this soup is no exception. There was a tinge of coldness in the air yesterday, so I knew it was definitely time for this one. This soup is quick, simple, and can be paired with an easy salad, grilled cheese, or can stand on its own. Soups are great because you can throw anything you don’t know what to do with, right in the pot. Use this recipe as a base, and make it your own! This butternut squash soup is certainly to feel like a nice warm hug. It’s a nice hat-tip to the colder weather that is certainly on the way. Enjoy!
Ingredients
1 pound butternut squash
2 small red potatoes, cubed
2 carrots, peeled & chopped
1/2 teaspoon sage
1 teaspoon rosemary
6 garlic cloves
Salt & Pepper
6 cups Chicken Stock
1/2 cup heavy cream
Recipe
Preheat oven to 425 degrees
On a sheet pan, drizzle a few tablespoons of olive oil over the butternut squash, red potatoes, carrots and garlic. Season with sage. rosemary, salt and pepper. Stir until combined.
Roast in oven for about 40 minutes. Stir about every 10 minutes.
Once done, transfer roasted vegetables into a pot over medium heat. Add in chicken stock and bring to a boil, then reduce heat and simmer for about 30 minutes. This will help build flavor into your soup.
Then, in batches, transfer to a blend and blend until reaching your desired consistency. Transfer back to pan to warm through. If you have an immersion blender, you can also use that instead of a blender.
Serve with crusty bread. Top with some scallions and chili oil!
