This is a cozy, warm, all-the-fall feels soup.
I am giving you a recipe below but I would like to reiterate something. I am here to encourage you to embrace your home cook freedom. While recipes have an important place in your culinary education, I believe that breaking loose of the measuring spoons and recipe rules is by far more important.
If you want to see how beautiful the components were prior to roasting- swipe over. With so much squash around these days, you could easily sub butternut for another.
Leftovers are inevitable and a pleasure; freeze if you won’t be able to enjoy and your future self will thank you.
Butternut Squash Soup
2 Small butternut squashies/ or 1 large - halved, and hollowed out from seeds
6 Cups Chicken broth (homemade is ideal, hint hint)
2 Tbsp EV Olive Oil
1 Leek, halved
2 Carrots, halved
3 Celery stalks, halved
2” Piece of ginger peeled, chunked
1” Piece of turmeric peeled, chunked
20 Cherry tomatoes
2 Garlic cloves
2 Shallots/ or small onions, halved
Fresh Thyme, Oregano and Rosemary
Salt and Ground Pepper
PREHEAT oven to 425
LINE baking sheet with parchment
RUB olive oil all over veggies
SPRINKLE Salt and pepper liberally
HIDE herbs in the hollowed out section of squash (Roast cut side down to prevent the herbs from burning).
ROAST until veggies are fork tender with a little roasty color ~ 45-1 hour
SCOOP squash from skin
TRANSFER all the roasted goods to a large pot.
MIX in broth slowly, and blend with a stick blender to desired consistency.
SIMMER. SERVE. SLURP.