Butternut Squash Soup
Servings 6
Ingredients
- 1 whole butternut squash about 3 pounds (seeds removed)
- 1 tablespoon olive oil for roasting squash
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/2 yellow onion diced
- 3 cups chicken broth
- 1/4 cup heavy cream
- 2 to 3 sage leaves
- 1 teaspoon rosemary
- 1 to 2 sprigs thyme
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- Dash of nutmeg
- 1/3 cup grated parmesan
- 1 tablespoon brown sugar
Instructions
- Preheat the oven to 425°F.
- Cut the butternut squash in half and remove the seeds.
- Drizzle a tablespoon of olive oil inside the halves and spread evenly.
- Place the halves face down on a baking sheet and roast for 45 to 50 minutes until tender, soft, and caramelized.
- Let the butternut squash cool for 10 minutes, then scoop out the filling and discard the skin.
- Heat a pot over medium heat and add the butter and olive oil.
- Sauté the garlic and onion for 2 to 3 minutes until the onions turn translucent.
- Add the roasted butternut squash, chicken broth, heavy cream, sage, rosemary, and thyme to the pot. Mix well.
- Use an immersion blender to blend until smooth and free of chunks.
- Season with salt, black pepper, red pepper flakes, nutmeg, smoked paprika, grated parmesan, and brown sugar. Adjust seasoning to taste.
- Cover the pot and let it simmer on low heat for 30 minutes to allow the flavors to meld.
- Remove from heat and serve warm!