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
freshly ground black pepper
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.