Butternut Squash Soup
- September 9, 2021
- 0
Thick and savory squash soup with those fall spices that you love. Easily made into a vegan dish by omitting chicken broth.
Ingredients:
2 quarts vegetable or chicken broth
1 whole butternut squash diced
1 cup shallots finely chopped
3 cloves of garlic finely chopped
1/4 tsp rubbed sage powder
1/2 tsp all spice ground
5 cloves ground
1 bunch thyme
1 tsp salt
Instructions:
In a dutch oven, heat your oil on medium high heat until viscous. Add shallots and garlic and let cook 3-5 minutes. Add broth and bring to a boil. Boil squash in broth until tender enough to blend using immersion blender (if you do not have one you can use a large cooking spoon to mash against the walls of the pot until large chunks are gone). Continue to boil and add thyme and spices. Simmer for 20 minutes as the soup will thicken. Cook until your desired thickness. Serve in a bowl and top with chili or herbed oil.
Michael Constantine
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- Tags: butternut squash, fall, soup, vegan, vegetarian,
