HealthNotes

Roasted Butternut Squash Soup

• From: Eclectic Recipes

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

Makes plenty of soup to freeze for leftovers.

Directions

• Preheat oven to 400°F.
• 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. Sauté 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 15–20 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!