Spicy Butternut Squash Soup

RECIPE adapted Love and Lemons
IMAGE Brent Hofacker/Shutterstock

1 large butternut squash, peeled and cubed (seeds removed)

2 potatoes, peeled and chopped

1 onion, chopped

1 stalk celery, thinly sliced

1 large carrot, chopped

3 Tablespoons extra-virgin olive oil

1 Tablespoon butter

3 garlic cloves, chopped

1 Tablespoon fresh thyme

1 Tablespoon fresh sage, chopped

½ Tablespoon fresh rosemary, minced

1 teaspoon grated fresh ginger

3-4 cups vegetable broth

kosher salt
freshly ground black pepper

Garnish options
pepitas (green pumpkin seeds)
olive oil, drizzle
crème fraiche, diluted with a bit of water

Preheat oven to 400º. Line large baking sheet with foil. Toss squash and potatoes with 2 Tablespoons of olive oil and season with salt and pepper. Roast until vegetables are tender, about 20-25 minutes.

While vegetables are in the oven, melt butter and remaining olive oil in a large pot over medium heat. Add celery, carrot, and onion and cook until softened, 5 to 7 minutes. Season with salt, pepper.

Add thyme, garlic, sage, rosemary, and ginger. Stir and cook for 1 minute. Add roasted squash and potatoes to the pot and pour in vegetable broth. Stir, then simmer for 10-15 minutes. Blend soup using an immersion blender until creamy. (You can also transfer the soup in batches to a blender.) If soup is too thick, add additional vegetable broth.

Season to taste and garnish as desired. Serve with hot, crusty bread.

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