Hands down the easiest and best roasted butternut squash soup. It is packed with so much flavour and I don’t think you will be going back to another recipe after you try this one. Canadian Thanksgiving is this weekend so I hope it makes it to your table. For this recipe you will need:
Butternut Squash Soup
- 1 medium chopped butternut squash — 5-6 cups total
- 2 medium peeled and diced potatoes
- 2 chopped carrots
- 1 sliced yellow onion
- 1 celery stalk quartered
- 1 whole bulb of garlic
- salt and pepper to taste
- 3-4 tablespoons olive oil
- 1 peeled and cored apple — any
- 5-6 cups veggie stock — or any
- Pre-heat your oven to 425° F and line a baking sheet with parchment paper. Peel your butternut squash, cut off the ends, cut it in half and cut those halves in half.
- Scoop out the seeds and dice it into chunks. If this is too difficult just use pre-cut butternut squash from the store.
- Cut the rest of your veggies and add them to a sheet pan. Cut the tops off of 2 garlic bulbs, place them on foil and drizzle with a touch olive oil on top and close the foil.
- Massage the rest of the veggies + diced apple with salt, pepper and a nice drizzle of olive oil. Bake for 40-45 min.
- Take it out and add it to a big pot on the stove, let your garlic cool and squeeze it out too.
- Add in any stock you like and transfer and blend in batches into a regular blender or use an immersion blender like mine. I toasted some pumpkin seeds for presentation, enjoy.