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Butternut Squash Soup

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Ingredients

– 1 sweet potato (peeled and cut)

– 2 large carrots ( peeled and cut)

– 1 large butternut squash (peeled and diced)

– 5 garlic cloves

– 3 tbsp parsley (and any additional for garnishing

– 6 sprigs of thyme

– 2 sprigs rosemary (just the leaves)

– salt and pepper to taste

– 2 tbsp olive oil

– 3 1/2 cups chicken broth

– heavy cream (to taste)

– 1 onion

Instructions

  1. Preheat oven to 400°F (200°C).

  2. Prepare vegetables: On a large baking sheet, toss the butternut squash, sweet potato, carrots, onion, and garlic with olive oil, salt, pepper, thyme, and rosemary leaves.

  3. Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and lightly golden.

  4. Transfer to a blender. Discard thyme sprigs and Add chicken broth. Blend until smooth

  5. Simmer: Return the blended soup to medium heat in a pot and let it gently simmer for 10–15 minutes to thicken and allow the flavors to develop.

  6. Serve: Ladle into bowls, drizzle with cream if desired, and garnish with fresh parsley.

Find it online: https://thecozynutritionist.com/butternut-squash-soup/