Roasted Butternut Squash Soup
4-6
35
minutesThe beauty of this soup is its simplicity. Just a few ingredients make for a big comforting and flavorful soup. Our Autumn Spice Blend is a unique combo of aromatics – onion, garlic, shallot – and warm spices – cinnamon, nutmeg, allspice. It serves as a big flavor boost for chicken, pork tenderloin and turkey. Oh, and butternut squash – and this soup!
Ingredients
1 large butternut squash, peeled, seeded and cubed
1 large onion, roughly chopped
2 ribs celery, roughly chopped
1 small carrot, peeled and roughly chopped
4 cloves garlic, peeled
Salt and pepper
2 tsp Autumn Spice Blend
4 cups Chicken or Vegetable Stock
1 cup heavy cream
Roasted pumpkin seeds, for garnish
Sour cream, for garnish
Aleppo Chile Flakes, for garnish
Instructions
- On a rimmed baking sheet, place the squash, onion, celery, carrot and garlic. Drizzle with Shallot Extra Virgin Olive Oil and season with salt and pepper. Stir to combine and ensure all sides are coated.
- Roast at 400°F until the squash is softened and pierces easily with a knife and the onions and carrots are caramelized – about 15 minutes.
- Scrape the vegetables into a stockpot taking care to get all the browned bits. Add the stock and Autumn Spice Blend. Stir and bring to a simmer. Cook for 10 minutes.
- Move the mixture to a blender or food processor, working in batches if needed. Puree until very smooth. Pour back into the pot and add the heavy cream. Bring to a simmer and cook for an additional 10 minutes.
- Turn off the heat and taste. Adjust with salt and pepper. For a thicker soup, cook with the lid off to reduce. For a thinner soup, adjust with additional stock.
- Serve with a drizzle of Shallot Extra Virgin Olive Oil and a dollop of sour cream. Garnish with pumpkin seeds and Aleppo Chile Flakes.
