Butternut Squash Soup
Author: Valerie@Snap-Peas
Savory Butternut Squash Soup
Ingredients
  • 1 butternut squash; peeled, de-seeded, and cubed
  • 2 carrots, cut in thick slices
  • 1 med onion, cubed
  • 2 gala apples, peeled, cored, and cubed
  • 3 cloves of garlic
  • 2 tbsp extra virgin olive oil
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp of dried sage
  • ½ tsp salt
  • ¼ tsp white pepper
  • 1 cup non fat evaporated milk
  • 32 oz vegetable stock, pre-made or from scratch
  • 6 slices of bacon, crispy for garnish
  • Grated gruyere for garnish
Instructions
  1. Preheat oven to 425 degrees F.
  2. Toss squash, carrots, onion, apples, and garlic in large bowl with olive oil and the dried herbs. Spread them on a baking sheet lined with parchment paper or tin foil. Roast in oven for about 40 minutes, or until squash is tender and lightly browned.
  3. Remove from oven and place the vegetable mixture into a large soup pot over medium heat.
  4. Add the vegetable stock.  Simmer for 15 minutes and then remove the pot from the heat.
  5. Working in 2-3 batches, puree the soup in a blender until smooth.
  6. You can add more vegetable stock if the soup is too thick.
  7. Stir in milk until thoroughly mixed and serve!
Recipe by snap-peas at https://www.snap-peas.com/2014/10/02/b-bowls/