Butternut Squash Soup

Let’s kick off soup season with a delicious Butternut Squash Soup! This method of roasting the butternut squash makes it simpler than ever before. Ladle it into a spooky witches cauldron (or just a bowl) and enjoy!

Ingredients

• 1 Butternut Squash 

• 1 Red Onion

• 1 head of Garlic 

• 1 sprig of Rosemary 

• 3 stocks of Thyme 

• 3 leaves of Sage 

• 2 tbsp Olive Oil 

• Salt to taste 

• Pepper to taste 

• 2 cup Vegetable Broth 

• ½ cup Heavy Cream

Method

1. Preheat the oven to 400F (204C).

2. Wash, dry and cut the butternut squash in half vertically. Cut the onion into large pieces and slice the top off the head of garlic. Place everything in a baking dish.

3. Season the vegetables with rosemary, thyme, sage, salt, pepper and drizzle everything with olive oil.

4. Bake for 1 hour 10 minutes or until the flesh of the butternut squash is tender.

5. Once roasted, scoop out the seeds of the squash and discard them. Scoop out the flesh and add it to a blender. Press out the caramelized garlic from the skin and add it to the blender. Add in the roasted onions and herbs to the blender as well.

6. Pour in the vegetable stock and heavy cream into the blender and pulse it all together till you have a smooth soup.

7. Add the soup to a large pot and simmer for about 10 minutes for all the flavours to mingle. Season with additional salt and pepper as needed.

8. Serve warm with some toasted bread.