Roasted Butternut Soup

Name: How to cook Roasted Butternut Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

Cortex_kitchen

Roasted Butternut Soup

Ingredient

Food ration :

5 servings

Butternut squash (3-5 lbs.)

large onion (diced)

4 cloves

garlic (sliced)

1 Tbs

fresh sage (chopped)

1/2 Tbs

fresh rosemary (minced)

1 tsp

grated ginger

3-4 cups

vegetable broth

Cooking instructions

* Step 1

Preheat your oven to 425°F. Cut the squash in half length wise (top to bottom). Remove the seeds with a spoon. (You can save the seeds for roasting as garnish or just snacking)

* Step 2

Drizzle the inside of both halves with oil and generously salt and pepper. Rub the oil to coat evenly.

* Step 3

Place on a parchment lined tray face down (skin side up) and roast for 50 minutes. It's OK if the skin darkens or even bubbles a little.

* Step 4

When the squash is done, remove from oven and let cool.

* Step 5

In a large sauce pan, heat 1Tbs of oil on medium. Once the oil is hot, add the onion and saute until translucent. Add the garlic and saute until fragrant (A minute or so).

* Step 6

Add rosemary, sage, and ginger. Mix thoroughly. Then add stock.

* Step 7

As the pan heats to a simmer, peel the skin off of the squash. (I like to cut it into 3rds and peel it off in sections). Then add the squash to the pan and simmer for 20-30 minutes.