Ingredients
1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
1 medium onion, cut into large chunks
2 carrots, chopped into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
Olive oil, for drizzling
Salt and black pepper to taste
4 sage leaves
3 sprigs fresh thyme
1 sprig fresh rosemary
3 1/2 to 4 cups vegetable broth, chicken broth, or chicken stock
1/4 teaspoon nutmeg
Dash of cinnamon
Instructions
1. Preheat oven to 400 degrees F.
2. Place squash, onion, carrots, and celery on a large rimmed baking sheet. Drizzle generously with olive oil, season with salt and black pepper, and toss to coat. Tuck the sage leaves, thyme sprigs, and rosemary sprig among the vegetables.
3. Roast for 1 hour to 1 hour and 15 minutes, until all vegetables are very soft and beginning to caramelize and turn golden brown.
4. Remove and discard the herb sprigs. Transfer the roasted vegetables to a large pot or blender. Add 1 cup of stock and puree until smooth. If using a blender, work in batches, fill only halfway, remove the center cap, and place a clean towel over the opening to allow steam to escape.
5. Pour the pureed mixture into a large pot over medium heat. Add the remaining stock, nutmeg, and cinnamon. Stir to combine and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.
6. Taste and adjust salt, black pepper, and spices. Serve with crusty bread.
Notes
Stock: vegetable broth, chicken broth, and chicken stock all work well. Use low-sodium broth to control the salt level. Add more or less stock depending on how thick you prefer the soup.
Herbs: sage, thyme, and rosemary are the base combination. Other fresh herbs such as marjoram, oregano, or bay leaves can be used depending on what you have on hand.
Storage: store in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months.
Recipe adapted from Ahead of Thyme.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Roasted
- Cuisine: American