Roasted Butternut Squash Soup

This is just perfect for fall! This soup is so easy to make and once you have a recipe, you can swap out the vegetables based on whatever is in season.

Ingredients

Prep time: 10 minutes

Cooking time: approx. 45 minutes

Yield: 3 Quarts

• 2 tbs oil

• 1 medium onion, diced

• 3 cloves garlic

• 1 tsp powdered ginger

• 1/4 tsp sage

• 1 tsp sea salt

• 1/4 tsp pepper

• 1/2 tsp thyme

• 2lb butternut squash, cubed

• 4c chicken stock

• 1c heavy whipping cream

Directions

1. In a large saucepan, heat the olive oil, add in the garlic and onions. Saute until the onions become translucent.

2. Add in the ginger, salt, pepper, thyme, and sage. Stir to combine

3. Add in the squash and chicken stock. Bring all of this to a boil and then simmer until the squash is tender. This will take about 20 minutes. You can’t really over do it since you’re pureeing it anyway.

4. Add the heavy whipping cream and then puree either with a food processor or immersion blender. I like to use a food processor and then transfer it to a new pan to keep it warm.

5. Serve with a little bit of heavy whipping cream and enjoy!