As the weather gets a bit chilly, it's nice to cozy up with a nice warm bowl of soup! To make it even better, this recipe uses in season butternut squash. The recipe takes about 40 minutes start-to-finish, and it's definitely worth it!
Roasted Butternut Squash Soup
- 1 large butternut squash, peeled and cubed (seeds removed)
- 2 potatoes, peeled and chopped
- 3 tbsp. extra-virgin olive 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, plus more for garnish
- 1 qt. low-sodium chicken broth
- Preheat oven to 400 degrees. 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.)
- Serve garnished with thyme.