Soup SZN

The weather is finally cooling down, and you know what that means....it's soup season! This cozy butternut squash soup is perfect for keeping you warm and satisfied on those cold Autumn nights.

Ingredients

• 3lbs whole butternut squash, - halved lengthwise and seeds removed
• 2 carrots - peeled and diced
• 1/4 c olive oil
• 1 teaspoon cracked pepper
• 1 large onion - cut into wedges
• 6 cloves garlic - minced
• 3-4 c low sodium chicken stock - use vegetable broth to make vegetarian!
• 2 beef or chicken bouillon cubes - use veggie broth or vegetable stock powder for vegetarian
• 1/2 c half and half or heavy cream

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Lightly grease a large baking pan
2. Place squash on the pan, skin side down and add onion, garlic, and carrots
3. Drizzle ingredients with oil and season with salt and pepper. Make sure everything is coated.
4. Flip squash and rub any leftover oil/seasonings left on the pan over the skin.
5. Roast about 50-55 minutes or until squash is fork tender and completely cooked through.
6. Allow to cool for 10 minutes or cool to touch. Once cool enough, scoop the flesh out of the skin.
7. Using a blender, add all the roasted vegetables, 3 cups of stock and the bouillon cubes and blend until smooth. You may need to work in batches depending on the size of the blender.
8. Transfer soup to a pot and add additional stock if needed to achieve desired thickness.

To Serve

• Stir in the half and half or cream, add any preferred spices and adjust salt and pepper if needed
• Serve immediately!

QP

Butternut Squash Soup - Cafe Delites