I LOVE roasted butternut squash but something I LOVE even more is making two meals at once. So what I really love to do is make a double-batch of roasted butternut squash for one meal of the week and use the leftovers for soup. That way this meal turns into a super-quick & easy weeknight meal.
One recipe roasted butternut squash or 4-5 cups cubed butternut squash (I like the pre-cut ones in the refrigerated section)
2 carrots or a few handfuls of baby carrots
3 stalks of celery chopped coursely
1 large onion chopped coursely
5 cloves of garlic
6 sage leaves
6 sprigs of thyme
1-2 tablespoons olive oil
3-5 cups stock or bone broth
Red Pepper Flakes
Preheat oven to 350º.
If you haven’t already roasted the butternut squash, place all the ingredients except the stock on a roasting pan & toss with olive oil
Roast until all the veggies are soft. It should take an hour to 1 hour & 15 minutes
Warm the stock or bone broth in a pot.
I use a vitamix to make this soup SUPER smooth. Here’s the one I LOVE and recommend. If you don’t have one you can use a food processor, hand mixer or blender.
Add 1-2 cups stock/bone broth to the food processor/vitamix & add all the roasted veggies EXCEPT the thyme stalks. Blend until smooth. Add as much stock as you need to get to the consistency you want.
Top with red pepper flakes, goat cheese, parsley, or crème fraîche