Minimal ingredients.....easy elegant soup that is simple but flavorful.
Roasted Butternut Squash Soup
Ingredients 2 tbsp butter or olive oil for dairy free option 1.5 cups chopped yellow onion 1/4 tsp salt 1/8 tsp black pepper 3 lb roasted butternut squash* 1/8 tsp ground cinnamon 6 cups vegetable or chicken stock** drizzle of heavy cream optional, for garnish toasted pumpkin seeds optional, for garnish
Instructions Soften the aromatics in combined butter or olive oil (or your fat of choice), chopped yellow onion, salt, and pepper: Cook for about 10 minutes, until the onion is soft:
Add the Roasted Squash Cubes either hot out of the oven, or previously roasted and stored in the fridge or freezer. Add the cubes to the pot along with some ground cinnamon: Stir for a couple minutes until the cinnamon is fragrant. This really enhances the flavor and gives the dish a great autumn or winter feel.
Add chicken stock or vegetable stock to the pot: Bring the soup to a boil, and simmer for 2 minutes. You’re really just heating up the liquid. Puree until smooth with an immersion blender, or let the soup cool slightly and smooth in a blender:
Add garnishes.....a swirl of heavy cream or coconut cream for extra richness, and toasted pumpkin seeds for a little bit of crunch.
Serve with Drop Biscuits, Brioche, or Homemade Cornbread.