Roasted Squash Soup
This soup is just what you need on a chilly autumn day. Roasting all the ingredients together makes for a deeply flavourful soup. Easy to throw together for a quick weeknight meal and easy to clean up!
Equipment
- 1 blender
Ingredients
- 3.5 cups roasted squash I used butternut and acorn
- 1 medium onion, halved
- 3 carrots, peeled and halved
- 4 cloves garlic
- 10-12 sprigs thyme
- 3 tbsp olive oil
- 1.5 tsp salt and pepper
- 2 cups chicken or vegetable stock
- 1/4 tsp nutmeg
- pumpkin seeds for garnish
Instructions
- Preheat oven to 400F
- Cut the squash (if whole) in half and scoop out the seeds and place on baking sheet.
- Halve the onion and carrots and place on sheet pan.
- Make a bowl with aluminum foil and place the garlic in the bowl. Add the garlic to the baking sheet.
- Top all of the ingredients with the thyme sprigs.
- Coat all of the ingredients with olive oil and salt and pepper.
- Roast at 400F for 45 minutes or until the squash is fork tender.
- In batches, add vegetables and some stalk to your blender and blend until smooth. Transfer to a pot.
- Add the nutmeg and stir to combine.
- Serve hot. Top with pumpkin seeds and a drizzle of heavy cream (optional).