Harvest Butternut Squash Soup
Cozy up with this quintessential Fall and winter soup! It is creamy, comforting, and packed full of nourishing harvest veggies. Serve it steaming hot with a side of crusty artisan bread on a cold autumn day.
Equipment
- 1 Baking sheet
- 1 Blender or Immersion blender
Ingredients
- 2 lbs Butternut Squash , peeled and cubed
- 2 medium Sweet potatos
- 2 large Carrots
- 1/2 large Onion
- 2 cloves Garlic
- 2 tblsp Olive oil
- 1 tsp Garlic Salt Can substitute regular salt
- 1/4 tsp Dried thyme
- 1/4 tsp Dried rosemary
- 1 1/2 cup Vegetable broth I love Better than Bouillon
- 1 cup Whole milk
- 1/2 cup Heavy Cream
Instructions
- Preheat your oven to 425F
- Peel and cube your butternut squash, sweet potato and carrots. When chopping the carrots, make sure to cut them into smaller peices as the cook time tends to be longer for carrots. That way you can be sure to have tender carrots that will blend well.
- Place your cubed squash, sweet potato, carrots, garlic, and onions on a baking tray. Drizzle with olive oil and cover with the garlic salt. Roast for 30 mins, until fork tender.
- Once done roasting, allow your veggies to cool slightly. Then add them to a blender with your broth, milk, and cream and blend until smooth.
- Serve topped with roasted pepitas, and a sprinkle of parmesan cheese.