Roasted Butternut Squash Soup

Boost your intake of vitamin A and C with butternut squash.  This soup is delicious and just what you’ll crave on a day when you need some extra TLC.

Roasted Butternut Squash Soup

For PDF copy of recipe, Roasted Butternut Squash Soup

Makes 4 servings

Ingredients:

• 1 lb/454 g Butternut Squash (for easy cooking, buy peeled and precut)
• 1 medium Carrot, chopped
• 1 stalk Celery, chopped
• 1 red Onion, chopped
• 1 clove Garlic, chopped
• 1 inch Fresh ginger piece
• 2 tbsp Olive Oil
• 1 tsp Thyme
• 4 cups Chicken stock or vegetable stock (unsalted or low salt)
• 1 tsp salt (omit if using salted stock)

Directions:

1. Place chopped squash, carrots, celery, onions and garlic in a bowl. Add olive oil, thyme and toss.
2. Place vegetables on a parchment lined baking sheet and bake in 350 degree oven for 25 minutes.
3. Place baked vegetables in a pot. Add stock and salt (if using), bring to a boil, reduce heat and cook for 20 minutes.
4. Blend soup with an immersion blender or blend in a food processor.
5. Serve warm.