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Barb's Roasted Butternut Squash Soup
This roasted butternut squash soup captures the beauty of fall (that colour!) and the nourishing sweetness of winter squash perfectly. Served with a light, fluffy, crispy, cheesy drop biscuit, and a glop of yogourt, it makes the perfect fall lunch. Enjoy!
Prep Time: 00:15
Cook Time: 01:00
1 large butternut squash, peeled and cubed into 1 inch pieces
2 stalks celery
1 large clove garlic
2 carrots, peeled and cut into 1 inch pieces
1 onion, peeled and diced
1 inch piece of ginger, peeled and finely diced
4 cups chicken broth
1 bay leaf
2 - 3 sprigs fresh thyme
salt and pepper
splash of cider vinegar
1Preheat oven to 425.
2Spread squash cubes and carrot pieces on a parchment lined baking sheet. Toss with a few squirts of olive oil and season with salt and pepper. Roast for 30 minutes, flip the vegetables over for even roasting, and cook for another 10-15 minutes or until tender.
3Meanwhile, in a large pot, sauté onion, garlic, celery, and ginger in butter or olive oil until they soften and become translucent. Add roasted squash and chicken broth, and bring to a simmer. Add a bay leaf, thyme, and salt and pepper to taste.
4Using an immersion blender, blend soup until smooth and uniform. Taste, and add a splash of cider vinegar for some acidity if needed. Serve with a dollop of yogourt or sour cream and cheesy drop biscuits. Enjoy!
The amount of vegetables can be varied to use up what you have on hand; it will be delicious!
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