Taste of the Ozarks recipe: Roasted butternut squash soup (1/12/17)

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Roasted butternut squash soup


1 butternut squash, cut in half and seeded
4 large carrots, cut into 1-inch pieces
1 medium yellow onion, cut into large chunks
4 garlic cloves
2 tablespoons of olive oil
1/2 teaspoon of alt
32 ounces of chicken broth (vegetable broth can be substituted to make it vegan)
1/4 teaspoon of ground nutmeg
1/2 teaspoon of dried thyme
1/4 teaspoon of fresh ground black pepper
2 tablespoon of butter (olive oil can be substituted to make it vegan)


-- Toss together the vegetables, olive oil, and salt
-- Place vegetables on a cookie sheet in a single layer (butternut squash should be skin side down)
-- Roast at 400 degrees for 45 to 55 minutes (until vegetables are soft and brown on the edges)
-- Place roasted vegetables in a large pot
-- Add broth and remaining seasonings
-- Bring to a light boil over medium high heat
-- Reduce to a simmer over low heat
-- Simmer for 30 minutes
-- Add butter
-- Let soup cool
-- Blend soup in batches in a blender or in pot with an immersion blender
-- Return soup to pot
-- Add salt and pepper to taste