Let’s kick off soup season with a delicious Butternut Squash Soup! This method of roasting the butternut squash makes it simpler than ever before. Ladle it into a spooky witches cauldron (or just a bowl) and enjoy!
- 1 Butternut Squash
- 1 Red Onion
- 1 head of Garlic
- 1 sprig of Rosemary
- 3 stocks of Thyme
- 3 leaves of Sage
- 2 tbsp Olive Oil
- Salt to taste
- Pepper to taste
- 2 cup Vegetable Broth
- ½ cup Heavy Cream
- Preheat the oven to 400F (204C).
- Wash, dry and cut the butternut squash in half vertically. Cut the onion into large pieces and slice the top off the head of garlic. Place everything in a baking dish.
- Season the vegetables with rosemary, thyme, sage, salt, pepper and drizzle everything with olive oil.
- Bake for 1 hour 10 minutes or until the flesh of the butternut squash is tender.
- Once roasted, scoop out the seeds of the squash and discard them. Scoop out the flesh and add it to a blender. Press out the caramelized garlic from the skin and add it to the blender. Add in the roasted onions and herbs to the blender as well.
- Pour in the vegetable stock and heavy cream into the blender and pulse it all together till you have a smooth soup.
- Add the soup to a large pot and simmer for about 10 minutes for all the flavours to mingle. Season with additional salt and pepper as needed.
- Serve warm with some toasted bread.