Butternut Squash Soup

A comforting and creamy butternut squash soup perfect for cozy fall days.

By @lisasmusicalkitchen

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 medium-large butternut squash
• 1 tbsp olive oil
• 0 salt
• 1 medium onion
• 2 large carrots
• 1 tbsp olive oil
• 900 ml veggie or chicken stock
• 1 cup water
• 4 slices fresh ginger
• 2 bay leaves
• 2 small potatoes
• 0 cream or milk
• 0 S&P
• 0 pumpkin seeds

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. On a baking sheet lined with parchment paper, place your sliced butternut squash and drizzle with olive oil and season with salt.
3. Bake in the oven at 400 degrees for about 25-30 minutes or until fork tender.
4. In a large pot over medium heat, add onions, carrots, and olive oil. Sauté until softened.
5. Add in your stock, water, fresh ginger, bay leaves, and potatoes.
6. Reduce heat and let it cook for about 20-25 minutes or until carrots and potatoes are fork tender, then add in your butternut squash from the oven.
7. Stir in your cream or milk, and S&P.
8. Remove bay leaves before using an immersion blender in the pot or transferring soup to an upright blender. Purée until smooth then return to pot.
9. Ladle soup into bowls.
10. Add pumpkin seeds on top (optional).