Roasted Butternut Squash Soup
Perfect for cool evenings!
Servings: 6
Ingredients
- 1 butternut squash
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups vegetable stock
- 2 tsp taco seasoning
- 2 tsp salt or to taste
- 1 tsp freshly ground pepper
- 3 tbsp butter
- Pumpkin seeds and heavy cream for garnish
Instructions
- Cut the squash in half lengthwise and brush with oil before baking facedown on a lined sheet pan for 40-50 minutes at 425°F.
- In a stockpot, sauté the onion and garlic until the onions are translucent.
- Add the taco seasoning, salt, and pepper and sauté for a few minutes before removing from the heat.
- When your squash is done roasting, use a large spoon to scoop out the flesh and add it to a blender along with the onion/garlic mixture and 2 cups of the broth.
- Blend until smooth and transfer the soup back to your stockpot.
- Add the rest of the stock and butter, then mix well and simmer for 10 minutes.
- Serve with a sprinkle of pumpkin seeds and with a side of fresh sourdough. Enjoy!