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Roasted Butternut Squash Soup Recipe

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This recipe for Roasted Butternut Squash Soup, by , is from The Guarino Cousins Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amanda (Guarino) Venderbos


2 Large Butternut Squash, peeled, seeded and cut into 1-inch cubes

1 Large Yellow Onion, peeled and cut into 1-inch chunks

3 Carrots, peeled and cut into 1-2 inch chunks

3 Stalks of Celery, cut into 1-inch chunks

3 to 4 Tbsp of Olive Oil

Salt and Pepper, to taste

2 tsp of Chili Powder

5-6 cups of Vegetable Stock

1) Preheat your oven to 375-400 degrees (I've found it doesn't matter).

2) On a large baking sheet, toss together the butternut squash and carrots with olive oil. Season with salt, pepper and chili powder. On a separate baking sheet, do the same thing with the celery and onion (these will need less time in the oven than the other veggies, hence the separate sheet). Roast the butternut squash and carrot pan for about an hour or until tender (make sure you stir them around a bit). The celery and onion pan will need 30-45 minutes (also with stirring around a bit). Keep an eye on them so the onion doesn't burn.

3) Towards the end of the veggies roasting, prepare 5-6 cups of vegetable stock and bring to a simmer. Add the vegetables followed by the broth to a large pot (I use a ceramic Dutch oven).

4) Use an immersion blender to blend everything together. The soup will be quite thick. Once blended, bring up to a simmer for 10 min or so.

5) Ladle into a bowl and serve.




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