BUTTERNUT SQUASH SOUP
By Elise Museles of Kale and Chocolate
This fall favorite can easily be made with different veggie combinations without breaking the bank. The savory roasted vegetables and herbs combine beautifully to create a smooth, creamy, and nourishing soup. Serve garnished with toasted pumpkin seeds and red pepper flakes for a little extra kick.
- 4 cups butternut squash, peeled and coarsely chopped
- 2 cups sweet potatoes, peeled and coarsely chopped
- 3 tablespoons olive oil
- 2 large cloves garlic, minced
- 1 tablespoon fresh sage (or 1 teaspoon ground)
- 1 tablespoon fresh thyme
- 1 large onion, coarsely chopped
- 2 large carrots, coarsely chopped
- 2 red bell peppers, coarsely chopped
- 4 cups vegetable broth (more for a thinner consistency)
- Sea salt and fresh ground pepper to taste
- Crushed red pepper flakes (for an extra kick)
- Pumpkin seeds to garnish
- Preheat oven to 375 degrees.
- Chop vegetables.
- Place squash and sweet potato on a baking tray and toss with oil, garlic, salt, pepper and herbs. Roast for 30 minutes.
- Season & add remaining vegetables to oven. Cook for an additional 20 minutes or until vegetables are starting to turn a golden brown.
- Remove trays from oven and place roasted vegetables and broth in a large stockpot. Heat over medium-high heat and turn to a simmer. Cook for 20 minutes until vegetables are soft.
- Once soup has cooled down a bit, use an immersion blender to puree into a smooth consistency. Add extra broth for a slightly thinner soup. Season with sea salt and fresh ground pepper.
- Serve in bowls and garnish with pumpkin seeds and crushed red pepper.
Makes 8 Servings