A delicious roasted squash soup that oh so easy to put together and can be ready in just over an hour! And it's vegetarian/vegan friendly!
INGREDIENTS
1/2 Butternut Squash, peeled, de-seeded and chopped into largish chunks
2 large Carrots, peeled and cut into similar sized chunks
1 medium Apple, peeled and cored and cut into chunks
1 large onion, cut into chunks
2-5 whole cloves, Garlic
2-3 tbsp Olive oil
1/2 tsp fresh of dry thyme, salt & pepper
4-5 Potatoes, peeled
OR 2-3 cups of already mashed (leftover) potatoes works too
1 cube of Chicken Bullion
2-4 cups Cold Water
INSTRUCTIONS
Preheat oven to 375 F then on a baking pan covered with parchment. Spread out the butternut squash chunks, carrots, apple, onion, garlic on the prepared baking pan and drizzle with olive oil, salt & pepper and thyme. Bake for 25-30 minutes until vegetables are golden brown and smell delicious.
Meanwhile in a medium to large pot boil your potatoes and cook them until the are fork soft. Leave in pot once cooked! Now once the squash and vegetables are cooked add them all into the pot of potatoes. Using an immersion blender blend potatoes, squash and vegetables until smooth. Adding in a few cups of water if the soup is too thick. Add in the chicken bullion cube as well and let simmer for at least 30 minutes to an hour.
IF you are using mashed potatoes add them in a pot with squash, vegetables and full amount of cold water, as well as the chicken bullion cube and using immersion blender and blend until smooth. Then simmer for at least 30 minutes to an hour.
Taste an adjust seasoning as need (more salt and pepper perhaps?) and then serve hot with fresh French Bread with butter or a sandwiches!
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