Roasted Butternut Squash Soup
Equipment
- Immersion Hand Blender
Ingredients
- 3 12 oz. bags of chopped butternut squash
- 1 Russet potato, peeled and cubed
- 2 tbsp. avocado or grapeseed oil
- kosher salt
- freshly ground pepper
- 1 tbsp avocado or grapeseed oil
- 1 yellow onion, chopped
- 1 stalk celery, thinly sliced
- 1 large carrot, chopped
- 3 cloves of garlic, minced
- 1 tbsp fresh thyme, plus more for garnish
- 1 qt. low sodium or home made vegetable broth
- 1 tsp chipotle in adobo, or less if you are sensitive to spice
- roasted and salted pumpkin seeds for garnish
Instructions
- Preheat oven to 400ยบ. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons avocado oil and season generously with salt and pepper. Roast until tender, 25 minutes.
- Meanwhile, in a large pot over medium heat, heat remaining tablespoon avocado 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 in vegetable broth. Simmer 10 minutes, then remove from heat, and using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.) Season with salt and pepper and chipotle.
- Serve garnished with thyme, sage and pumpkin seeds.