Ingredients Serving: 3 - 4
-1 medium size butternut squash (peeled, seeded and cubed)
-Olive oil
-salt
-3 garlic cloves chopped
-1 yellow onion or sweet onion chopped
-4 cups of vegetable broth
-1 1/2 tsp herb de provence
-1 tbs smoked paprika
-1/2 tsp minced fresh rosemary
Toppings options
-Fresh parsley
-Roasted pepitas
-Garlic parmesan croutons (recipe below)
Instructions
Preheat oven to 375f
Place the cubed butternut squash on a baking tray, drizzle with olive oil and toss and sprinkle lightly with salt and smoked paprika. Roast the squash for about 30-35 minutes until the butternut squash is tender.
While the squash is in the oven, in a large pot add olive oil on medium heat, once warm add the garlic and onion and saute for 1 minute, then sprinkle the smoked paprika, herb de provence and black pepper and saute for another few minutes, then add the vegetable broth.
Once the butternut squash is done in the oven, add it to the pot with the broth on medium heat. Once combined now use an immersion blender to mix and get the desired creamy texture. If the soup is to thick just add a little more vegetable broth.
Taste to your preference adding a little more pepper or paprika, once blended serve war with sprinkled fresh rosemary on top or i love to add garlic parmesan croutons or roasted seeds on top. Enjoy!
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