Butternut Squash Soup

Butternut Squash Soup

Servings: 6
Prep Time: 10 mins
Cook Time: 45 mins

Ingredients:

• 1 large butternut squash, seeds removed, halved, and scored
• 1 yellow onion, peeled and quartered
• 3 heads of garlic, tops sliced off
• 3 sprigs of thyme
• 1 tsp paprika
• ½ tsp salt & pepper
• 1 tbsp butter
• 2 ½ cups chicken or vegetable broth
• ½ tsp minced ginger
• ½ tsp turmeric
• 1 cup heavy cream
• Optional: Crispy bacon bits for garnish

Equipment:

• Chopping board
• Knife
• Baking sheet
• Baking parchment
• Large pot
• Immersion blender

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the butternut squash, onion, garlic, and thyme on the baking sheet. Lightly drizzle them with olive oil and sprinkle paprika, salt, and pepper. Roast for 40 minutes or until the butternut squash is fully cooked. If the onion and garlic are done before the squash, remove them from the sheet pan, allowing the squash to cook for an additional 10 to 15 minutes.
3. Remove the cooked butternut squash flesh (discard the skin) and add it, along with the remaining ingredients, to a large pot. Replace olive oil with butter.
4. Using an immersion blender, blend until you achieve a smooth and creamy soup. Adjust the amount of chicken or vegetable broth to reach your desired consistency.
5. Stir in heavy cream for a rich and creamy texture.
6. If desired, garnish the soup with crispy bacon bits for a non-vegan touch.
7. Enjoy your delicious butternut squash soup!