Being sick for someone like me stinks.
I’m use to having a to-do list a mile long and running around like a chicken with my head cut off. When I’m sick, I sit and I sit some more while I think about all the things I could be doing with my time (which in the end, tires me out about as much as if I were doing the activities.)
So instead I catch up on work, take naps, and wish I had someone to make me this soup. This soup is creamy, hearty, and can easily be made vegan. The butternut squash thickens the soup enough without having to use heavy cream (which I put as optional in this recipe.)
There was an article on the Huffington Post recently about overrated restaurant items and butternut squash soup was in the top few. Butternut squash soup is a lot better homemade and really, not terribly hard to make.
Alright, nap time…
Roasted Butternut Squash Soup
- 2 tablespoons olive oil, divided
- Pinches salt and Pepper
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 teaspoons ea: fresh thyme, rosemary, and oregano
- 4 cups butternut squash, diced
- 3-4 cups veggie broth
- 1/4 cup heavy cream (optional)
- Preheat oven to 400˚.
- Peel and cube 1 small butternut squash. Toss with 1 tablespoon of olive oil, salt and pepper and place on a sheet tray (I cover the tray with aluminum foil.) Bake until the squash is softened (20-30 minutes.) Set aside.
- Heat remaining olive oil over medium heat in a large sauce pan. Add onions and saute until fragrant (4-5 minutes.) Add in garlic, thyme, rosemary, oregano, and continue to cook for one more minute. Stir in roasted butternut squash and three cups of veggie broth, bring to a boil, and reduce to a simmer. Let simmer for 10 minutes. Remove from heat and using either an immersion (or regular) blender, smooth out soup, adding extra veggie broth as needed.
- Return to heat and bring soup back up to a warm temperature. If add heavy cream, do it now and serve.