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  • Writer's pictureGonzalo Rojo Zarrabeitia

Roasted Butternut Squash Soup

The perfect soup for the fall season, this soup is creamy, flavorful and super simple to make on a quick week day.


Ingredients (5-6 servings)

  • 1 Butternut Squash (large)

  • 1 Green Apple

  • 3 Carrots

  • 2 Celery Stalks

  • 1 Onion (large)

  • 5 Garlic Cloves

  • 2-3 Rosemary Bunches

  • 2-3 Thyme Bunches

  • 2-3 Sage Bunches

  • Red Pepper Flakes

  • 4 cups Chicken Stock

  • 1/2 cup Creme Fraiche

 

Directions

  1. Peel and cut the butternut squash into 1.5-2 inch cubes.

  2. Set butternut squash in a tray, season with oil, red pepper flakes (not too much), salt and pepper and set in the oven at 425 degrees for 30 minutes (or until they start getting toasted) turning them around every once in a while

  3. Add the apple, carrots, celery, onions and garlic to the tray, season with oil, red pepper flakes (not too much), salt and pepper and leave on the oven for another 30 minutes (or until everything is golden brown) turning them around every once in a while.

  4. Tie up all the herbs (rosemary, thyme and sage) together

  5. Once everything is golden brown, add everything to a large pot and add the chicken stock and herbs.

  6. Bring everything to a simmer and cook for as long as you can (at least until all vegetables are soft)

  7. Remove the herbs and blend everything.

  8. Add everything back to a clean pot and give it a taste.

  9. Add in the creme fraiche and mix well (we're looking for a yellowy color but add in slowly and stop if the creme fraiche flavor starts overpowering)

  10. [Optional] If it's missing some sweetness add a bit of honey

  11. Enjoy!

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