SQUASH AND ONION RECIPE RECIPES

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 large butternut squash, peeled and cubed (seeds removed); 2 potatoes, peeled and chopped; 3 tbsp. extra-virgin olive oil; Kosher salt; Freshly ground black pepper; 1 tbsp. butter; 1 onion, chopped; 1 stalk celery, thinly sliced; 1 large carrot, chopped; 1 tbsp. fresh thyme, plus more for garnish; 1 qt. low-sodium chicken broth

BEST BUTTERNUT SQUASH SOUP RECIPE - HOW TO MAKE ... - DELISH

Best Butternut Squash Soup Recipe - How to Make ... - Delish image

This Butternut Squash soup is an easy and comforting fall meal.

Provided by Lindsay Funston

Categories autumn dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 11

Ingredients

1 large butternut squash, peeled and cubed (seeds removed)
2 potatoes, peeled and chopped
3 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 tbsp. butter
1 onion, chopped
1 stalk celery, thinly sliced
1 large carrot, chopped
1 tbsp. fresh thyme, plus more for garnish
1 qt. low-sodium chicken broth

Steps:

Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.
Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.
Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.)
Serve garnished with thyme.

Nutrition Facts : Calories 369 calories

BEST BUTTERNUT SQUASH SOUP RECIPE - HOW TO MAKE ... - DELISH

Best Butternut Squash Soup Recipe - How to Make ... - Delish image

This Butternut Squash soup is an easy and comforting fall meal.

Provided by Lindsay Funston

Categories autumn dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 11

Ingredients

1 large butternut squash, peeled and cubed (seeds removed)
2 potatoes, peeled and chopped
3 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 tbsp. butter
1 onion, chopped
1 stalk celery, thinly sliced
1 large carrot, chopped
1 tbsp. fresh thyme, plus more for garnish
1 qt. low-sodium chicken broth

Steps:

Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.
Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.
Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.)
Serve garnished with thyme.

Nutrition Facts : Calories 369 calories

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