Butternut Squash Soup:
- 1 Butternut Squash, 1 pound
- 1 Medium Sized Onion
- 1 Teaspoon of Fresh Thyme Leaves
- 1 Slice of Fresh Ginger
- 1 Teaspoon of Cayenne Pepper
- 1 Teaspoon of Ground Cinnamon
- Sea Salt
- Freshly Cracked Black Pepper
- Extra Virgin Olive Oil
- 2 Cups of Vegetable Broth
- 2 Cups of Water
- 3 Tablespoons of Heavy Cream
You guessed it…another butternut squash recipe. Butternut squash soup is such a classic dish that I love to eat during this time of year. Super simple to make, and very filling!
Pret heat oven to 375 degrees.
Peel and deseed the butternut squash. Cut into squares and lay out on a baking sheet with parchment paper. Season with salt and pepper, and a drizzle of extra virgin olive oil. Roast in the oven for about 20 minutes, until tender.
Meanwhile, peel and chop up the onion. Doesn’t have to be prefect since you’ll be pureeing the soup. In a pot, drizzle some olive oil and heat on medium fire. Throw in the onions and sauté till soft and golden. Mix in the thyme, some salt and pepper, and ginger.
Pour in the broth and water into the pot, season with cayenne pepper, cinnamon, salt and bring to a boil. Lower the heat and simmer once boiling.
Once butternut squash is cooked, place into the pot and simmer for about 5-10 more minutes, or until all the flavors are incorporated and tastes yummy. Season to taste if necessary.
Take off heat and puree with a hand held blender. If you don’t have one, a blender will work just fine. While pureeing, add about 3 tablespoons of heavy cream, and mix more.
Serve, in a bowl and garnish with parsley, toasted almonds, a drizzle of heavy cream and olive oil.