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
Optional toppings:
Red Pepper Flakes
Pumpkin Seeds
Chopped Parsley
Crème Fraîche
Goat Cheese
-
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
