This is a thick, rich fall feels soup has tons of flavour. Something I put together with things I had on hand. Super easy and quick to make. My kids enjoy this soup with a nice crusty loaf of bread for dipping.
Prep time 25 minutes
Cooking time 45 minutes
What you will need:
I tbs butter, ghee or olive oil
1 medium sized carrot diced
1 medium sized onion diced
1 medium sized butternut squash, peeled and seeds removed.
3-4 cups of broth (900ml) (veggie, chicken or beef) use what you have or prefer.
Salt and pepper to taste
▫️Preheat oven to 400F, place squash cut side down on a cookie sheet and drizzle with olive oil (or oil of your choice). Roast till tender, approx 40 minutes.
(If you are tight for time, you can skip the above and just cube the squash and add it directly into the pot to cook down with the carrot and onion)
▫️ On medium heat, melt butter in a large pot, cook onion and carrot for 5 minutes.
▫️Add broth, roasted squash, salt and pepper, simmer on medium to low heat for 30-40 minutes (once carrots are soft)
▫️Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to get your desired consistency. Season with salt and pepper.