Quick Butternut Squash Soup Recipe
Ingredients
- 1lb 10oz raw butternut squash, chunks
- 1 medium white onion, chopped
-
3 garlic cloves, with inner peel
Note: leave the inner peel on the garlic for roasting
-
1 tablespoon dried thyme
You can also use your favorite herb
- 2 tablespoons olive oil
- hearty pinch of sea salt & pepper
-
3 cups low sodium chicken broth
- Note: I used vegan Not Chick'n broth which has a great flavor
- 1 cup frozen fire roasted corn
- fresh rosemary, chopped
-
1 tablespoon fresh ginger
- Add this to the blender when making the soup
-
2 teaspoons sage
- Stir this in after the soup is made
Steps
Step 1
Set oven to 420F / 216C.
Step 2
Line a baking tray with parchment and add butternut squash, onion, and garlic. Drizzle with oil then add thyme, sea salt & pepper. Toss everything together and ensure the veggies are coated.
Bake for 25 – 30 minutes or until the edges of the veggies are seared, not burnt.
Step 3
Add the veggies to a blender and pour in broth. Process until smooth, about 3 – 5 minutes.
Alternatively, you can add everything to Dutch oven pot. Set the heat to low-medium, then use an immersion blender to process the soup. This may take a bit more time and patience to get it smooth but it works well.
Step 4
Pour the soup into a pot set on low heat. Add the frozen corn, stir, and garnish.
Step 5
You can enjoy this soup immediately while hot or when it is cold, straight out of the fridge! I like to enjoy mine with blackened salmon.
