A few weeks ago I told you about a humongous butternut squash that I used to make a vegetable dish with onions and za’atar and a vegetarian chili. I froze the rest to use in soup. Well, last week I made the soup, and it is dee-lish! It has fewer spices than many such soups, so the flavor of the squash really comes through.
The recipe is adapted from one by Lindsay Funston, deputy editor at the “delish” online food magazine.
I didn’t have fresh thyme so I used dried. I had only small potatoes so I used three (and because they were “new” potatoes I didn’t peel them). The recipe called for chicken broth but I used vegetable broth, and I found I needed more like 6 or 8 cups, rather than the 4 cups the recipe called for, to get the soup the right consistency; it was still nice and thick.
Ingredients:
1 large butternut squash, peeled, seeded and cubed (about 3 cups)
2 potatoes, peeled and chopped
3 Tbs. extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 Tbs. butter
1 onion, chopped
1 stalk celery, thinly sliced
1 large carrot, chopped
1 Tbs. fresh thyme (or 1 tsp. dried thyme) — plus more for garnish
6-8 cups low-sodium chicken or vegetable broth
Directions:
Preheat oven to 400 degrees. On a large baking sheet, toss butternut squash and potatoes with 2 Tbs. olive oil and season generously with salt and pepper. Roast until tender, 30 minutes.
In a large pot over medium heat, melt butter and remaining tablespoon of olive oil. Add onion, celery and carrot and cook until softened, about 10 minutes. Season generously with salt, pepper and thyme.
Add the roasted squash and potatoes and then the broth. Simmer for 20 to 30 minutes until all the vegetables are soft. Blend until creamy using an immersion blender (or do in small batches in a blender), adding additional brtoth or water if it seems too thick.
Serve garnished with fresh thyme. A dollop of sour cream on top would also be nice.
Serves 6 to 8
Bobbie's Best Recipes 