Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1 (3 lb) butternut squash; 2 tablespoons olive oil, divided; 1/2 teaspoon kosher salt; 1/4 teaspoon coarse ground black pepper; 1 large yellow onion, chopped (about 1 cup); 3 celery stalks, chopped (about 1 cup); 1 tablespoon chopped fresh sage leaves; 3-4 cups (32 oz) low sodium vegetable or chicken broth (see note)

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Prep Time: 15 minutes

Cook Time: 1 hours, 20 minutes

Total: 1 hours, 35 minutes

Servings: 4

Author : Rachel Gurk

butternut squash soup vegan squash soup

Ingredients

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1 (3 lb) butternut squash2 tablespoons olive oil, divided1/2 teaspoon kosher salt1/4 teaspoon coarse ground black pepper1 large yellow onion, chopped (about 1 cup)3 celery stalks, chopped (about 1 cup)1 tablespoon chopped fresh sage leaves3-4 cups (32 oz) low sodium vegetable or chicken broth (see note)

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Instructions

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Step 1

Heat oven to 400ºF. Peel and seed the squash. Cut into 1-inch cubes and place them on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil, salt, and pepper; toss to coat. Spread in a single layer and roast for 15 minutes. Turn and continue to roast until softened, about 20-25 minutes more.

Step 2

Meanwhile, heat the remaining 1 tablespoon oil in a stockpot or Dutch oven over medium heat. Add onion and celery, and cook until softened, about 7 minutes. Add sage and saute 1 minute more.

Step 3

Add broth and roasted squash and bring to a boil. Reduce heat and simmer for 30 minutes, or until vegetables are very tender. Remove from heat. Let cool for about 10 minutes. Use a handheld (immersion) blender to blend soup directly in the pan. Return to stove and warm over medium-low heat. Add broth as needed to thin as desired. I typically add about 1 cup.

Step 4

Taste and add salt and pepper as needed.