Roasted Butternut Squash Soup
This soup brings in the fall with the perfect reminiscent flavors.
Servings: 4 servings
- 3 lb Butternut Squash unpeeled, poke holes all around it with small, sharp knife
- 1 yellow onion chopped
- 1 large carrot peeled and chopped small
- 4 cloves garlic crushed
- 1 t white or yellow miso
- 4 leaves fresh sage chopped finely
- 1/2 T dried crushed rosemary
- 3/4 t salt
- 1/4 t black pepper
- 4 cups vegetable broth organic, salt-free, sugar-free, oil-free – IF POSSIBLE
- Pre-heat oven to 425 degrees F (400 if using convection)
- Place Butternut squash (with holes poked in it) on a silicone baking mat. Roast for 1 hour and 30 minutes. The outside should get somewhat brown in places and the sugars may be released onto the baking mat. When finished, slice open lengthwise and let it cool a bit.
- Fifteen minutes before the squash is done, place the onions and carrots in a saucepan with 1/4 cup vegetable broth. Cover and cook over medium heat until soft and tender–about 10 minutes. Add more broth if needed.
- Add garlic, sage, miso, herbs, and spices and cook an additional minute. Add 3 cups of the broth and cover while you are working with the Butternut squash. Turn the heat down to medium low.
- Remove seeds/strings from the squash and add the squash flesh to the soup ingredients. Mash and stir well into the other ingredients, cover and cook over medium low heat for another 15 minutes.
- Turn off the heat, let the mixture cool for 10-15 minutes, move into your blender and blend it until smooth and creamy (about 2 minutes). Add more broth if the mixture is too thick. Add salt and pepper to taste.
- Serve with warm, crusty bread, if desired.
Check out my post on How to Roast a Whole Butternut Squash!