Roasted Squash Soup
The only thing better than the taste of this creamy, thick soup is the smell as it roasts! Warm up your home and belly on a chilly fall day with this Roasted Squash Soup.
Ingredients
- 1 butternut squash split in half, seeds scooped
- 2 acorn squash split in half, seeds scooped
- 1 medium sweet potato
- 1/2 cup sliced onion any variety
- 1 1/2 tbsp minced garlic
- 1/2 tsp thyme leaves dried
- 1/2 tsp salt
- 1/4 tsp fresh black pepper
- 2 cups chicken broth can use veggie broth instead
Instructions
- Cover baking sheet with parchment paper. Preheat oven to 425F.
- Split and scoop seeds from squash. Discard (or clean and dry them for next years garden!) Place prepared squash cut side down on baking sheet.
- Slice onion and mince garlic. Place on baking sheet.
- Sprinkle half of the salt and pepper, all of the thyme on the onions and garlic. Place sweet potato directly on oven rack or on the baking sheet if there's room.
- Roast for about 60 minutes, or until squash and potatoes are easily pierced through with a sharp knife. (Check on them earlier if your oven runs hot) You don't really want much charring.
- Scoop the squash out of the shell, scoop potato from the skin, and place those plus the onion and garlic into a blender. Add remaining salt and pepper and chicken broth. Blend on high until smooth.
- This soup is thick and creamy. Feel free to add more broth if you like it on the thinner side. Enjoy!