Super simple easy soup
Ingredients:
- 2 butternut squash
- 3 medium cooking onions
- 2 apples(if you like a bit more sweetness to shine through)
- 1/4 cup of butter
- 2 tbsp of olive oil
- salt and pepper to taste
- 1 tbsp of fresh rosemary chopped fine
- 1 tbsp of fresh thyme
- 1 tsp of red chile pepper flakes
- 8 cups of chicken stock
Directions:
Turn your oven onto 425 degree Fahrenheit
Chop up your onions, butternut squash and apples in medium size pieces. This will make a lot! I divided it between two half sheet pans. Then season to taste with salt and pepper. Add your knobs of butter and drizzle with olive oil.
After 20 minutes in oven, stir up veggies so they caramelize on all sides. Once fork tender remove from oven. Total cooking time approximately 40 minutes.
Let your veggies cool off then in batches puree them with some chicken stock and place in soup pot:
Once all the vegetables are pureed add the rest of your chicken stock to your soup pot and stir. Let simmer on medium low heat. Taste your soup to see if you need to season it more. At this point you will also add your fresh herbs and my favorite ingredient to give the soup a bit of a kick.
At the very end of the cooking process I add a bit of half and half maybe 1/2 cup and use an immersion blender to get the soup silky smooth.
I serve this with croutons in the soup and fresh grated parmesan cheese on top! Enjoy! (I also saved the seeds and roasted them for a garnish)
Roasted Butternut Squash Soup
Ingredients:
- 2 butternut squash
- 3 medium cooking onions
- 2 apples(if you like a bit more sweetness to shine through)
- 1/4 cup of butter
- 2 tbsp of olive oil
- salt and pepper to taste
- 1 tbsp of fresh rosemary chopped fine
- 1 tbsp of fresh thyme
- 1 tsp of red chile pepper flakes
- 8 cups of chicken stock
- 1/2 cup half and half
Directions:
Turn your oven onto 425 degree Fahrenheit
Chop up your onions, butternut squash and apples in medium size pieces. This will make a lot! I divided it between two half sheet pans. Then season to taste with salt and pepper. Add your knobs of butter and drizzle with olive oil. Place your sheet pans in the oven.
After 15 minutes in oven, stir up veggies so they caramelize on all sides. Once fork tender remove from oven. Total cooking time approximately 30-45 minutes.
Let your veggies cool off then in batches puree them with some chicken stock and place in a soup pot.
Once all the vegetables are pureed add the rest of the chicken stock to your soup pot and stir. Let simmer on medium low heat. Taste your soup to see if you need to season it more. At this point you will also add your fresh herbs and chili pepper flakes.
At the very end of the cooking process add a bit of half and half, maybe 1/2 cup and use an immersion blender to get the soup silky smooth.
I serve this with croutons in the soup and fresh grated parmesan cheese on top! Enjoy!
Sewing with Scooby Snacks 