This is a classic Butternut Squash soup. No frills all flavor. Its hard to imagine that this is actually just a autumn vegetable soup. No added cream or butter required. This is pure veggies!!
The key to this soup is to get it as silky as possible. to do so, I used an immersion blender as well as a traditional blender to get the veggies super fine. Then I put it through a wire collider to ensure I got any chunky or gritty pieces out then I blending them again to get it super fine.
Butternut Squash Soup
Ingredients
- 2 squash
- 1 tsp olive oil
- 1 medium onion
- 1 shallot
- 3 TBSP olive oil
- 3 tsp chopped garlic
- 1 cup chopped carrot
- ½ cup chopped celery
- 1 TBSP ginger
- ½ tsp chopped fresh sage
- ½ tsp chopped fresh rosemary
- ½ tsp chopped fresh thyme
- 3 cups chicken broth
- Pinch of Salt
- Pinch of Pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside. Rub the oil over the inside of the squash. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the peel browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.
- Meanwhile, in a large soup pot, warm 3 tablespoon olive oil And add in the chopped onion and chopped shallots. Cook on Medium/ low heat until the onions are glassy and shallots are golden. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
- Add in the carrots, celery, sage, rosemary, thyme, ginger, chicken broth and salt and pepper to taste.
- Bring to a boil, cover, and reduce heat to a simmer until vegetables are tender. Approx 20 mins.
- While the broth is cooking, Use a large spoon to scoop the butternut squash out of the skin into a bowl. Set Aside. Discard the skin.
- When the vegetables in the broth are tender, add in the squash. Mix thoroughly and cook for another 10 mins until it begins to soften.
- With either an immersion blender or a traditional blender, blend the soup until it;s very creamy. Working in batches, if necessary
- Then spoon the soup into a wire collider to separate the still grainy parts from the silky soup. Then re-blend the grainy/ chunk parts until it goes through the collider smoothly.
- Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
- If you find that the soup is too thick, and it should be thinned out, add in another cup of broth and add 1 to 2 tablespoons butter, and salt and pepper to taste. Mix well.
