Roasted Butternut Squash Soup

The Holidays are here and there is no shortage of excitement, joy and good recipes! This is the ultimate soup season and this delicious Roasted Butternut Squash Soup recipe sums up the taste of the Holidays in one spoon. Rosemary, Thyme, Sage, Need I say more?? This is the most pinned soup, and for a good reason. It is packed with flavor and savory squash! It’s just all around comfort food... without the guilt. This soup is super healthy too. It's vegan, gluten-free and whole 30 compliant.

This soup is the perfect compliment to the Thanksgiving dinner!

We have really enjoyed this Fall season so far. Traveling and eating great food always brings joy to the heart! We have been enjoying visiting family in Tennessee and South Carolina. The girls couldn’t get enough of the beautiful horses and Fall leaves. They made up a leaf catching game. How beautiful this time of year is! Thought I’d share some pics :)

There is no time like the Fall to travel to Tennessee!

So of course when we got back I got right to soup making. This Roasted Butternut Squash Soup is the perfect soup for Thanksgiving season. It is SO easy to make and SO delicious!

I always like to use fresh herbs. It is a game changer. The combination of fresh sage, rosemary and thyme is incredible!

To start, Peel, pit and chop the butternut squash into 1 inch squares. Chop the carrots, celery and onions in big chunks. Peel the garlic keep the cloves whole or halved. Add everything into a large half pan baking sheet or dish. Toss with olive oil and salt and pepper to coat. Roast at 350 degrees for 1 hour.

After the veggies are finished roasting, add them to a pot with the broth and simmer on low for 10 minutes. I actually use chicken broth out of habit and it is great both ways. I love the Le Creuset cast iron pots from Williams Sonoma. I add a dollop of Earth Balance butter and some rice milk for flavor and extra creamy texture.

I prefer blending with an Immersion Blender. It is so fast and easy, no mess!

INGREDIENTS

1 large butternut squash
2 carrots
3 stalks of celery
1 large onion
5 cloves of garlic
6 sage leaves
6 sprigs of thyme
1 sprig of rosemary
1/4 teaspoon cayenne red pepper powder (or less, if you do not want a little kick..I skip this because of the kids)
salt and pepper, to taste
2 tablespoons olive oil
3 + 1/2 cups vegetable stock

INSTRUCTIONS

Preheat the oven to 350 F.
Peel, pit and chop the butternut squash into 1 inch squares. Add to a large roasting pan.
Chop the carrots, celery and onions in big chunks and add to the pan. Peel the garlic and add cloves whole or halved.
Add the herbs (easier to puree later if stems are removed), red pepper powder, salt and pepper. Add olive oil and toss to coat.
Roast for 1 hour until veggies are soft and tender (check the carrots in particular). If veggies are not soft, cook for another 15 minutes.
Transfer cooked vegetables to food processor (or blender) with 1 cup of vegetable stock and puree until smooth and creamy, or until desired consistency is reached. You may need to do this in a couple batches. Note: If stems are still on the herbs, remove before pureeing as they do not process very well (particularly the thyme)
Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well. Simmer on low for 10 minutes. If the consistency of the soup is too thick, just thin it out with some water until you reach your desired consistency.
Garnish with additional fresh herbs (optional) and serve!

Original Recipe from Ahead of Thyme.