butternut squash soup
(2 ratings)
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I took a very basic butternut squash recipe and jazzed it up with more veggies and herbs de provence, my favorite cooking spice. My husband loves it!!!! I can't make it enough! To make this truly vegetarian, use vegetable stock in place of chicken stock.
(2 ratings)
yield
4 serving(s)
prep time
20 Min
cook time
1 Hr 15 Min
Ingredients For butternut squash soup
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1 lgbutternut squash
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3 mdrainbow peppers
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1 lgyellow onion
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1 lgred onoin
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1 lbbaby portabella mushrooms
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olive oil
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3 Tbspherbs de provence
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To tastesalt
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To tastepepper
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4 cchicken stock
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2bay leaves
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1 chalf and half
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To tastefresh flat leaf parsley
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To tastefresh rosemary
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To tastefresh thyme
How To Make butternut squash soup
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1Cut squaush in half lengthwise scoop out seeds set aside. Cut all veggies into 1 inch pieces. Place on cookie sheet. If too many veggies use 2 cookie sheets alternating during cooking. Drizzle with olive oil until all is coated including cut side of squash. Now add seasoning of herbs de provence, salt and pepper. Roast in 400 degree oven for 45 min. to an hour checking mid way and stir until nice carmelization but not burnt. Remove from oven.
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2Meanwhile add chicken stock to stock pot with the bay leaf and bring to a boil. Simmer for 10 min. remove bay leaf when done.
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3When veggies are done and skin of butternut squash begins to pull away, let squash cool enough to remove skin. Add all squash to chicken stock, add veggies but 1 cup reserved. Bring back to simmer. Use stick blender to puree. Add remaining reserved veggies while still simmering on low. Add half & half. Stir until blended. Lastly add finely chopped fresh herbs and add to soup and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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