Butternut Squash Soup

Ingredients

🎃 1 butternut squash
🥕 3 large carrots
🧅 1 large onion
🧄 6-7 cloves of garlic
🌿 1/2 teaspoon dried thyme
🌿 1/2 teaspoon dried sage
🌿 1/2 teaspoon dried rosemary
🌱 1/2 teaspoon cumin
🌶 1/2 teaspoon paprika
🟡 1/2 teaspoon turmeric
🧂 1 teaspoon pink Himalayan salt
⚫ 1 teaspoon black peppercorns ground
🫒 5 tablespoons of olive oil
🥣 3.5-4 cups chicken stock or vegetable broth
🥛 1 cup heavy cream
🥛 Heavy cream for garnish
🍃 Parsley, chopped for garnish
🌶 Aleppo pepper or red chili flakes for garnish
🍞 Toasted sourdough bread for serving

Instructions

1- Preheat Oven:

• Preheat oven to 400°F (200°C).

2- Prepare the Squash:

• Trim the butternut squash.
• Cut in half lengthwise.
• Scoop out seeds, peel, and cut the flesh into 1-inch cubes.

3- Prepare Other Vegetables:

• Peel and cut carrots into 1-inch pieces.
• Peel and quarter the onion.
• Roughly chop garlic cloves.

4- Roast Vegetables:

• In a baking dish, combine squash, carrots, onion, and garlic.
• Add 1/2 teaspoon each of thyme, sage, rosemary, cumin, paprika, and turmeric, along with 1 teaspoon of pink Himalayan salt and black pepper.
• Drizzle with olive oil and toss to coat.

5- Bake:

• Bake for about 35-40 minutes, until vegetables are fork-tender and slightly caramelized.

6- Blend:

• Carefully transfer roasted vegetables with pan juices into a Vitamix Ascent Series blender.
• Add 3½ cups of chicken stock or vegetable broth.
• Blend until smooth.
• Adjust thickness by adding more broth if desired.

7- Simmer:

• Pour blended soup into a large pot, similar to "Our Place Always Pan".
• Stir in 1 cup of heavy cream.
• Season to taste with additional salt and pepper if needed.
• Simmer over medium-low heat for 8-10 minutes.

8- Serve:

• Ladle soup into bowls.
• Garnish with a swirl of heavy cream, chopped parsley, and a pinch of Aleppo pepper or chili flakes.
• Pair with toasted sourdough bread.

Prep Time: Approximately 15-20 minutes
Cook Time: 43-50 minutes
Total Time: 58-70 minutes
Servings: 4-6
Calories: Approximately 250-300 per serving (dependent on ingredients and portion size)
Macronutrients: Estimated values per serving

• Proteins: 3g
• Fats: 20g
• Carbohydrates: 18g
  Equipment:
• Chef's knife
• Dark wood cutting board
• Vegetable peeler
• Baking dish
• Vitamix Ascent Series Blender
• Large pot
• Wooden spoon
• Measuring cup
• Salt grinder
• Pepper grinder
• Ladle
• Serving bowls
• Spoon for garnishing
• Slotted spatula for serving toast

Cooking Tips

• Roast vegetables until they are caramelized for added depth of flavor.
• Adjust broth quantity to achieve your preferred soup thickness.
• Taste the soup after adding heavy cream to adjust seasoning.
• Garnish with parsley and Aleppo pepper for a fresh and slightly spicy touch.

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Creamy Butternut Squash Soup