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Fall-Inspired Recipe: Roasted Butternut Squash Soup

This creamy and comforting soup is perfect for the cool autumn days. Here's what you'll need:

1 small butternut squash, peeled and cut into chunks
1 onion, chopped
2 cloves of garlic, minced
2 cups of vegetable broth
1 tsp of thyme
1/2 cup of heavy cream
Salt and pepper to taste

Directions:

Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, salt and pepper, and spread it on a baking sheet. Roast for 25-30 minutes until tender and lightly browned.
In a large pot, sauté the onion and garlic until softened. Add the roasted butternut squash and thyme.
Add the vegetable broth and bring to a simmer. Cook for 15-20 minutes until the vegetables are tender.
Use an immersion blender or transfer the soup to a blender, and blend until smooth.
Stir in the heavy cream and season with salt and pepper to taste.
Serve warm with a crusty bread on the side.

Originally Post From https://www.howsweeteats.com/2024/06/currently-crushing-on-527/

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Cookbook Club (Community Room)
Cookbook Club (Community Room)