Squash Soup Recipes
Ingredients:
– 1 medium-sized butternut squash
– 1 onion, chopped
– 2 cloves of garlic, minced
– 2 tablespoons of olive oil
– 4 cups of vegetable broth
– 1 teaspoon of dried thyme
– Salt and pepper to taste
– Optional toppings: sour cream, croutons, chopped parsley
Cooking Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
4. Roast the squash in the preheated oven for about 45 to 50 minutes, or until the flesh is fork-tender.
5. Once the squash is cooked, let it cool slightly. Then, scoop out the flesh and set it aside.
6. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
7. Add the squash flesh to the pot, along with the vegetable broth and dried thyme. Stir well to combine.
8. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld together.
9. Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy.
10. Return the soup to the pot and season with salt and pepper to taste.
11. If desired, serve the squash soup with a dollop of sour cream, a sprinkle of croutons, and some chopped parsley on top.
Estimated Cooking Time: 1 hour
Yield: 4 servings
Enjoy your delicious and comforting squash soup!