Butternut squash soup

Try this appetizing yet, healthy butternut squash soup layered with carrots, celery and onions.




  1. Position rack in center of oven, preheat to 350°F (175°C)
  2. Place squash cut-side upwards on sheet pan, drizzle with olive oil, rub to coat, season with salt and pepper
  3. Roast for 45-60 minutes or until knife tender, cool on a rack, reserve all juices, scoop out flesh, discard skin
  4. Heat butter, olive oil in a large pan, sauté carrot, celery, onion, leek, and thyme until golden brown and tender
  5. Deglaze pan with chicken stock and wine, combine all ingredients in the jar of a Blender
  6. Season with salt and pepper, secure lid, blend until desired consistency, add water to adjust, check seasoning

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