Roasted Butternut Soup
Cooking Instructions
- 1
Preheat your oven to 425°F. Cut the squash in half length wise (top to bottom). Remove the seeds with a spoon. (You can save the seeds for roasting as garnish or just snacking)
- 2
Drizzle the inside of both halves with oil and generously salt and pepper. Rub the oil to coat evenly.
- 3
Place on a parchment lined tray face down (skin side up) and roast for 50 minutes. It's OK if the skin darkens or even bubbles a little.
- 4
When the squash is done, remove from oven and let cool.
- 5
In a large sauce pan, heat 1Tbs of oil on medium. Once the oil is hot, add the onion and saute until translucent. Add the garlic and saute until fragrant (A minute or so).
- 6
Add rosemary, sage, and ginger. Mix thoroughly. Then add stock.
- 7
As the pan heats to a simmer, peel the skin off of the squash. (I like to cut it into 3rds and peel it off in sections). Then add the squash to the pan and simmer for 20-30 minutes.
- 8
Working in batches if necessary, blend everything together until smooth.
- 9
Garnish with the roasted seeds of the squash, herbs, or cream if you'd like. Serve and enjoy
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