Recipe: Brothy Butternut Squash Soup
Total time
Author: Danielle Hatfield
Recipe type: Soup
Serves: 4-6
- 1 butternut squash (4 cups cooked)
- 1 bulb garlic
- 1 medium onion
- 2 TBSP olive oil
- 1 TBSP thyme
- 1 TBSP clover honey
- 1 TBSP Better Than Bouillon vegetarian based broth
- 1 tsp salt
- ½ tsp pepper
- 6 cups water
- Preheat oven to 350 degrees
- Cut butternut squash in half
- Clean out and save seeds
- Place both halves face down in baking dish with splash of olive oil and ½ cup water
- Bake for 45 minutes to 1 hour
- Remove squash from baking dish and let cool, reserve water/oil mixture
- Dice onion and garlic
- While squash cools, sautee onion, garlic, thyme, salt and pepper over medium high heat until translucent.
- Remove onion/garlic from heat and let cool in separate dish
- In same soup pan, fill with 2 cups water, reserved squash baking water, and add 1 TBSP Better Than Bouillon vegetarian based broth
- Scoop out cooled squash (should be about 4 cups)
- In a blender or food processor blend squash, onion/garlic mixture and 4 cups water (I had to do this half at a time) until smooth
- Once blended add back to soup pan and stir.
- Bring the entire mixture back to medium/high heat for a few minutes then reduce to simmer.
- Serve in your favorite mug!
Recipe by Danielle Hatfield at https://daniellehatfield.com/2015/12/recipe-brothy-butternut-squash-soup/
3.5.3208