as autumn falls upon us, so does soup season!
this recipe will fill your home with the aromas of fall
warm, cozy, nourishing
- 1 large butternut squash (cut the ends, slice in half, & gut the center)
- 1 tbsp olive oil
- 1 sliced onion
- 4-5 cloves of garlic
- 1 inch ginger
- 1 tbsp green harvest seasoning (this brand is my favorite - co-op frontier)
- 1 tbsp rosemary
Preheat oven to 350 degrees.
Drizzle the butternut squash with olive oil and season (green harvest or seasoning of choice).
Lay butternut squash face down on a sheet pan.
Bake for 45 min - 1 hour.
While the butternut squash cooks, sauté onion, garlic, & ginger in a pan on medium heat.
Once butternut squash is cooked, transfer to blender and add half of sautéd onion, garlic, and ginger*. Blend ingredients until creamy.
*This is your choice as to whether you want the soup fully creamy or with some texture! If you want it fully creamy, add all the sautéed ingredients! For texture, add other half after blending!
Transfer soup to a pot on medium heat, adding the rosemary. Cook for ~10 minutes.
Note: I personally love my butternut squash soup thick. For a less thick consistency, add some broth tablespoon by tablespoon to your desired consistency.