Roasted Butternut Squash Soup
Roasted Butternut Squash Soup
Print Recipe
|
This recipe was inspired by an episode of Queer Eye where Antoni made a delicious butternut squash soup, I've tried to re-create it here!
Roasted Butternut Squash Soup
|
Print Recipe
|
This recipe was inspired by an episode of Queer Eye where Antoni made a delicious butternut squash soup, I've tried to re-create it here!
| Servings | Prep Time | Cook Time |
| 5servings | 5minutes | 1hour |
| Servings | Prep Time |
| 5servings | 5minutes |
| Cook Time |
| 1hour |
Ingredients
- 1 butternut squash peeled, seeded, and cubed
- 1 onion chopped
- 4 stalks celery chopped
- 5 cloves garlic peeled
- 2 tbsp Frescolio Rosemary Infused Olive Oil plus more to drizzle
- 4 cups broth veggie or chicken
- 1/4 cup heavy cream (omit for vegan)
- salt to taste
- pepper to taste
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 400 F. Line a large baking sheet with parchment paper or tinfoil.
- Place the chopped squash, onion, celery, and garlic cloves in a large bowl and toss with Rosemary EVOO. Sprinkle with salt and pepper.
- Arrange veggies on the prepared baking sheet and roast for about 45 minutes, until the squash can be pierced easily with a fork and is nicely browned.
- Once the veggies are roasted, scoop them into a large pot and place on stove top at medium-high heat. Add broth and stir, letting the veggies infuse the broth with flavour, about 10 minutes.
- If you have an immersion blender, use it to blend the veggies and the broth together. If you have a stand-up blender, pour the veggies and broth into it and blend until smooth. Add your heavy cream and blend again until fully incorporated.
- Ladle soup into bowls and finish with a drizzle of Rosemary EVOO!
Recipe Notes
This recipe uses our Rosemary Infused EVOO. You could also try any of the following EVOOs for a different taste: