Ingredients: |
Ingredients: Main Ingredients:
1 Medium butternut squash; peeled, cleaned, and diced.
1 Shallot (or onion); finally diced.
3 Cloves of garlic; minced.
2 tbsp of vegetable bouillon
Spices:
Lemon juice.
Black pepper.
Olive oil.
Sage.
Salt.
Thyme.
Cooking Items:
Immersion blender.
Large baking or cast iron pan.
Large stock pot.
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Directions: |
Directions:1. Pre-heat oven to 475º.
2. Cut the butternut squash in half width wise, and peel the squash. After peeling clean the squash by removing the top and bottom, cutting the bottom in half, and then scoping/scraping out the seeds and pulp.
3. Dice the now cleaned butternut squash into <1" cubes. (The smaller the cubes the faster the squash will roast.)
4. Place the diced butternut squash into a large pan; mix with a bit of olive oil, salt, and black pepper. Bake for 40-50 minutes, or until the squash is tender.
5. While the squash bakes finely dice the shallot, and mince the cloves of garlic. (Feel free to adjust the amount of garlic to taste.)
6. Once the butternut squash is done, or very close to done, brown the diced shallot and minced garlic in the bottom of a large stock pot in a bit of olive oil.
7. Transfer the now tender roasted butternut squash to the large stock pot, and add just enough water so that the squash is floating. (Aim on the low side for the amount of water as it is easier to add more later.)
8. Bring the stock pot to a rolling boil, and then stir in the vegetable bouillon. Feel free to adjust the amount of bouillon to taste.)
9. Reduce the hear bring the contents of the pot to a simmer. Using the immersion blender blend the contents until well mixed and smooth.
10. Season the soup to taste with salt, pepper, sage, thyme, and lemon juice. |
This recipe for Butternut Squash Soup is from