Butternut Squash Soup
Cozy up with a bowl of creamy, comforting Butternut Squash Soup! Perfectly seasoned and packed with fall flavors, this soup is the ultimate comfort food.
Ingredients:
1 medium to large butternut squash (about 3½ pounds)
3 tablespoons butter
2 large leeks, sliced and washed with water
4 cups chicken broth
1 tablespoon Garam Masala, or to taste
2 cups chicken broth, or enough to reach the desired consistency
1 teaspoon salt, or to taste
Avocado oil, or any oil of your choice
Garnishes:
cooked bacon
super greens
sour cream
black pepper
Instructions:
1. Preheat the oven to 400°F.
2. Cut a butternut squash (about 3½ pounds) in half, remove the seeds, then cut into 1-inch cubes.
3. Place the squash pieces on a baking sheet lined with parchment paper, season with salt and pepper, and drizzle oil for about 2 tablespoons. Mix and bake for 25-30 minutes.
4. In a soup pot over medium heat, heat 3 tablespoons of butter.
5. Add 2 large leeks and cook, stirring, until the leeks are tender and slightly browned, about 5 minutes.
7. Stir in the roasted squash, 4 cups chicken broth, 1 tablespoon Garam Masala.
8. Bring the mixture to a simmer and cook for 20 minutes to infuse the flavors, stirring and breaking up the squash with a spoon a few times.
9. Puree the soup with an immersion blender until smooth.
10. Stir in 2 cups chicken broth, or enough to reach the desired consistency.
11. Add 1 teaspoon salt, or to taste, and heat through.
12. Serve the soup with bacon, super greens, and sour cream. Enjoy!
Recipe Courtesy of Munchkin Time Blog.