🍂 Cole Cooks: Butternut Squash Soup 🍂
Nothing beats a warm bowl of soup on a chilly evening! Here's our go-to recipe for roasted butternut squash soup, perfect for cozy nights by the fire. 🍲✨
Ingredients:
1 (3-4 lb) butternut squash
1 medium onion
1 head garlic
2 tablespoons olive oil
1 teaspoon fine sea salt
½ teaspoon cracked black pepper
1 teaspoon fresh chopped sage
1 teaspoon fresh thyme leaves
3 cups vegetable stock (or chicken stock/water)
½ cup heavy cream (cashew cream or coconut milk)
Homemade croutons (optional for topping)
Directions:
Preheat the oven to 400°F.
Slice the butternut squash in half, remove the seeds, and drizzle with olive oil, salt, and pepper.
Roast the squash, onion, and garlic on a baking sheet for 40-45 minutes, until tender.
Scoop the roasted squash into a blender and add the roasted onion and garlic.
Pour in the vegetable stock and blend until smooth.
Return the soup to a pot and simmer, then stir in the cream, sage, and thyme.
Adjust seasoning to taste and top with homemade croutons.
Paired it with crusty bread and enjoyed it fireside! All cookware linked on LTK! 🍅
What’s your favorite fall soup? Share in the comments! 🌾
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