Author: Valerie@Snap-Peas
Savory Butternut Squash Soup
- 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
- Preheat oven to 425 degrees F.
- 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.
- Remove from oven and place the vegetable mixture into a large soup pot over medium heat.
- Add the vegetable stock. Simmer for 15 minutes and then remove the pot from the heat.
- Working in 2-3 batches, puree the soup in a blender until smooth.
- You can add more vegetable stock if the soup is too thick.
- Stir in milk until thoroughly mixed and serve!
Recipe by snap-peas at https://www.snap-peas.com/2014/10/02/b-bowls/
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