Replace the coconut milk with an extra cup or so of chicken broth, and add the juice from 1 lime at the end. Indian-spiced: Stir in ½ teaspoon of garam masala and add the juice from a lime at the end.Ĭhipotle-Lime: Stir in ¼ teaspoon of dried chipotle powder (or ½ chipotle pepper from a can of chipotles in adobo sauce) and ½ teaspoon ground cumin when you add the chicken broth. Add 1 to 2 tablespoons (to taste) of apple cider vinegar at the end. Then roast them, cut side down, along with a head of garlic. Slice the squash in half lengthwise and remove the seeds (and roast them for a snack if you like).
Just a few ingredients transform a large butternut squash into a comforting, fall soup. Replace the coconut milk with an extra cup or so of chicken broth. Marthas roasted butternut squash soup is oh so simple to make and so delicious. Top with diced apple and crumbled, cooked bacon, if desired.Īpple-Bacon: Omit the garlic cloves and add 1 large sliced tart apple to the roasting pan. Add a little more salt, if needed, before serving. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth. Step 4 Transfer roasted items to a medium to large soup pot.Step 3 Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking. Ingredients 3 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 stalks celery, chopped 3-pound butternut squash, peeled, seeded, and cut into 2.Use your hands to toss everything around so it’s evenly coated.
Butternut squash is roasted whole on top of garlic cloves and fresh thyme until tender and sweet. Sprinkle with salt, pepper and drizzle oil over top. This butternut squash soup is very simple to make. Step 2 Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet.
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