Penn Herb Wellness Guide
Roasted Butternut Squash Soup
Ingredients
- 2 med butternut squash
- 2 Tbs olive oil, divided
- 1 pinch kosher salt
- 2 med sweet onions, chopped
- 2 med carrots, chopped
- 3 stalks celery, chopped
- 1 quart vegetable stock (or chicken stock or water)
- 1 Tbs poultry seasoning
- 2 cups heavy cream
Directions
- Preheat oven to 400F.
- Slice squash in half lengthwise and clean out seeds and stringy parts of the squash. Drizzle with olive oil and sprinkle with kosher salt.
- Place cut side down in a baking dish and roast until tender, for about 1 hour. Roasting time will vary according to size of squash.
- Chop onions, carrots, and celery. You can put them in the food processor and pulse them until they are finely chopped.
- Preheat a large soup pot. Drizzle with olive oil. Add chopped vegetables and sprinkle with kosher salt. Saut until the vegetables are tender. Add stock.
- When squash is roasted, remove and let cool. Scoop flesh of the squash out of the skin and add to soup pot. Add poultry seasoning. Bring to a boil and cook over medium heat for 1520 minutes.
- Then either puree in a blender in batches or use a submersible blender to puree it in the pot.
- Add cream. Heat through but don't bring to a boil again. Serve and enjoy!
Nutrition Facts
Copyright 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.