Velvety Butternut Squash Soup Food

VELVETY BUTTERNUT SQUASH SOUP

Steps:

• Arrange squash and carrots on a large baking sheet.
• Drizzle with olive oil and sprinkle with salt and pepper. Roast in a preheated 425 oven for 20 minutes.
• Meanwhile, drizzle olive oil in a large stock pot over medium heat. Saute onion, celery and garlic for several minutes.
• Add in spices, and cook 1 min longer; remove from heat.
• When squash and carrots are roasted, add to stock pot.
• Add in broth, cover, and cook over low heat about 20 minutes.
• Working in batches, run soup through a blender, or use an immersion blender until smooth.
• Can be served with a dollop of Greek yogurt and pumpkin seeds.

VELVET BUTTERNUT SQUASH SOUP

Steps:

• Peel, de-seed and chop the squash into half inch chucks.
• Peel and roughly chop the onion.
• Peel and roughly chop the carrot.
• Put all the ingredients (except the cream) in a large saucepan.
• Bring to the boil, then simmer until the squash and carrots are soft.
• Liquidise.
• Add cream to taste.
• Serve! It really is that easy.

CREAMLESS BUTTERNUT SQUASH SOUP

Steps:

• Cut squash into 1-inch chunks (I cut out this step by getting a bag precut squash).
• In large pot melt butter. Add onion and cook until translucent, about 8 minutes.
• Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
• Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.