Butternut Squash Soup

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Butternut Squash Soup

Delish! Best to read all the instruction prior to making the soup. Enjoy!!!
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Course: Soups & Stews
Ingredients Method

Ingredients
  

  • 4 and 1/2 Pounds of Butternut Squash
  • 1 Yellow Onion, peeled and cut into quarters
  • 1 cup Water
  • 4 sprigs fresh Thyme or 1/8-1/4 teaspoon dried (to your liking)
  • Olive Oil
  • Sea Salt to your liking
  • 3-4 cups Vegetable Broth (to thicken or thin the soup)
  • 1 tablespoon Honey
  • 1/4 teaspoon ground Nutmeg
  • Sour Cream for taste

Method
 

  1. Set oven to 428 degrees.
    Cut squash in half lengthwise. Remove seeds. Drizzle cut side with olive oil.
    Line a baking tray with parchment paper. Place onion quarters and squash on the parchment paper, cut side of squash down. Bake until tender…roughly an hour. Cool for about 10-20 minutes. Then remove any burnt edges.
    Blend the onion, water and squash until very very smooth. Transfer to a large pot. Add everything else EXCEPT the sour cream. When adding the vegetable broth, add only 3 of the 4 cups. If the soup is still too thick, add the last cup of broth by judging the thickness/thinness to your liking.
    When serving, add a small dollop of Sour Cream if desired.

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