I love soups. They can be made ahead, doubled and frozen. They work well for lunches and dinners and can be paired with a variety of breads and salads to fill out a meal. More than that, soups are pure comfort food and incredibly good for you! This recipe is simple to make and it remains one of my kids’ favourites.
Simple Roasted Butternut Squash Soup
This recipe is packed with vegetables and full of flavour.
- 1 butternut squash
- olive oil
- rosemary, sage or thyme (1 tsp dried or a couple sprigs of fresh, stems removed)
- 1 large onion, diced
- 1 large carrot, sliced
- 2 stalks of celery, sliced
- 4 cups chicken or vegetable stock (for vegetarian option)
- 1/2 cup plain Greek yogurt (optional)
- salt and pepper to taste
- Preheat oven to 350F.
- Cut squash in half, remove seeds, place on baking sheet. Drizzle with a little olive oil, sprinkle with rosemary or thyme and bake in the oven for 45 minutes. Allow to cool, then peel and chop.
- Add a little olive oil to a dutch oven or heavy bottomed pot, add onion, carrot and celery, cook for 5-10 minutes over medium-low heat.
- Add diced butternut squash and stock, bring to a boil then lower heat, cover and simmer for 15-20 minutes.
- Allow to cool slightly then transfer to a blender and puree. Blend in Greek yogurt for a little tang and creaminess if you wish. Add salt and pepper to taste.
This recipe can easily be made vegetarian, vegan or dairy-free. For vegetarian and vegan options use vegetable stock. For vegan and dairy-free options omit the yogurt.