Roasted Butternut Squash Soup

Made this great recipe for dinner today and paired it with homemade whole wheat bread.

Take a 4 pound butternut squash and one white onion. Peel the squash and cut it into one inch cubes. Peel and cut the onion into 8 pieces.

Put vegetables into a large bowl and add fresh ground pepper. Next sprinkle with about 1 tablespoon of olive oil. I used Tuscan flavored oil. Toss until oil is evenly distributed on the vegetables.

Place the vegetables in a single layer on a rimmed baking sheet covered with foil. Sprinkle vegetables with a tablespoon or two of maple syrup. Place in a 425 degree oven for about 45 minutes.

Add 4 cups of unsalted vegetable stock (1 32oz. package) to a large pan or stock pan. Add roasted vegetables to pan. Bring to a boil. Reduce heat and simmer for about 20 minutes to allow flavors to meld.

Add a Tablespoon of butter to the pot and mix allowing butter to melt.

Use an immersible blender to mix the vegetables and liquid until smooth. You can add additional stock if you prefer your soup thinner.

Serve hot with homemade bread.

Enjoy your healthy, flavorful soup.

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