Lily Walker
Course: Soup Cuisine: American Prep Time: 25 minutes Cook Time: 1hr 5mins Total Time: 1hr 30mins Calories: 101kcal
Let’s get started!
– 2 tablespoons extra-virgin olive oil – 1 large onion, quartered – 3 cloves garlic, whole – 1 large carrot, peeled and diced – 1–3 lb butternut squash, halved and seeded – 3 sage leaves, more for garnish – 1/2 teaspoon black pepper – 3–4 cups low-sodium chicken stock
1. Set the oven's temperature to 350°F. Cut the butternut squash into 1-inch squares after peeling and pitting it. Transfer to a sizable roasting pan or baking sheet. 2. Cut the onions, celery, and carrots into large pieces and add them to the pan. Add the peeled garlic, either whole or cut in half.
3. Add the salt, pepper, red pepper powder, and herbs. To coat, add the olive oil and toss. Vegetables should be roasted for one hour to make them tender. Cook the vegetables for a further fifteen minutes if they are not tender.
4. Place cooked veggies in a food processor (or blender) together with one cup of vegetable stock, and blend until the desired consistency is achieved, or until the mixture is smooth and creamy. This might need to be done in a few batches.
5. Transfer mixture to a big saucepan. Stir thoroughly after adding the remaining vegetable stock. Simmer for ten minutes on low heat. Simply thin out the soup with a little water if it's too thick and adjust the consistency to your liking. 6. Serve after adding more optional fresh herb garnish!