Butternut Squash Soup
Servings: 4 servings
Ingredients
- 1 large butternut squash
- 1 tbsp olive oil
- ½ tsp salt + additional salt, to taste
- 32 ounces vegetable broth
- 2 cloves garlic, minced
- 1 ½ tsp urfa chili powder
- ½ cup garlic croutons (optional)
Instructions
- Peel and halve one large butternut squash. Scoop out seeds and chop into ½ inch cubes.
- Place squash on baking sheet or two and drizzle with olive oil and a pinch of salt. Mix to ensure squash is evenly coated in oil and salt.
- Roast squash at 350°F for 30 minutes or until tender.
- While the squash is roasting, heat vegetable broth in a large stock pot or enameled Dutch oven.
- When squash is tender, carefully add it to the hot broth, along with garlic, ½ teaspoon of salt and 1 teaspoon of urfa chili powder. Simmer soup for 15 minutes to allow flavors to marry.
- Puree soup, using an immersion blender or stand-up blender, until smooth.
- Taste soup and adjust for seasoning, if necessary.
- Serve soup with garlic croutons, bread or a nice kale salad. Enjoy!