Winter is a great time for warm, comforting soups. This recipe is fairly simple, healthy, and makes a great staple to freeze to have all winter long. Roasting the veggies, as opposed to just boiling, gives them a deeper, smokier flavor. Plus when boiling, you lose some of the nutrients. So this makes a tastier and healthier dish…win all around!
Roasted Butternut Squash Soup Recipe
- 1 butternut squash
- 2 carrots
- 1 head garlic
- 2 medium onions
- 4 cups broth (chicken or veggies)
- 1 -2 tbsp olive oil
- 8 oz goat cheese
- 1/2 tbsp thyme
- 1/2 tbsp oregano
- kosher salt and pepper to taste
Preheat your oven to 400.
Peel and cube squash, cut carrots in half lengthwise and then across, cut onion into quarters and peel and smash (not cut) your garlic. Toss all veggies in a bowl and cover with olive oil, salt, and pepper and toss to coat well.
Line a cookie sheet with foil and spread the veggies out in one layer. Place in over for 20-35 minutes. This won’t finish them, but should coax out the flavor and soften them up. Check them at 20 minutes, if they don’t give at all when you CAREFULLY touch them, go the full 35.
When they are done, place them in a large pot and add thyme and oregano. Add 1/2 the stock and with a wand/hand emulsifier, puree until smooth. (if you don’t have an emulsifier, put ingredients in a blender and puree. Be careful as the veggies are hot. Then transfer to pot to cook). Once pureed and smooth, add in remaining stock and cook on medium for about 20 minutes or until the soup has reduced about a centimeter. Watch the temp to make sure you’re not burning the soup.
When done, ladle your soup into bowls (I think this is enough for 4 large/dinner serving…but I like soup!) Break up your goat cheese evenly and stir into you hot soup.
The dollops of goat cheese will melt into the soup giving it a bright and velvety finish. If you want to keep this super healthy, you can forgo the goat cheese…but who wants to live a long healthy life without goat cheese in it?!?!