Creamy Squash Soup

Roasting your squash before blending lends a rich, toasty depth of flavor to this cozy, comforting soup.

Ingredients

1 tbsp Olive Oil
3 cup, cubes Squash, winter, acorn, raw
3 cup, cubes Squash, winter, butternut, raw
2 tbsp Avocado Oil
¹/₂ Onion, raw
3 Garlic, clove
2 Celery, raw – roughly chopped
2 regular carrot Carrots, raw – roughly chopped
4 cup Vegetable Broth, low-sodium
1 tbsp Vegetable bouillon
1 Thyme
Salt – to taste
Black Pepper, ground – to taste

Directions

Preheat oven to 400°F.

In a large bowl, toss the acorn and butternut squash with olive oil, salt, and pepper and transfer to a parchment- lined baking sheet. Bake until squash is fork-tender, about 30 minutes.

While the squash roasts, heat avocado oil in a medium pot over medium heat. Add onions, garlic, celery, and carrots. Cook the mixture, stirring occasionally until fragrant and softened, about 10 minutes.

Add the vegetable stock, vegetable bouillon, and thyme sprig. Cover and simmer on medium-low for 12-15 minutes.

Remove from the heat and allow to cool to room temperature for 30 minutes to one hour.

Once the squash is finished roasting, remove from the oven and allow to cool to room temperature for 30 minutes to one hour.

Transfer the soup mixture and roasted squash to the Blender Pitcher and attach the Lid. Load and lock the Pitcher onto the Motor Base.

Select SPEED 2 and blend for 20 seconds. Increase to SPEED 4 and blend for an additional 10 seconds to yield a silky-smooth consistency.

Re-heat on the stovetop and garnish before serving. If storing, transfer the room-temperature mixture to an airtight container and refrigerate. It will keep fresh up to 1 week.

See Nutrition Info

Nutritional information

Recipe: Creamy Squash Soup

Serving in this recipe: 7

Yield: 7 cups

Calories: 290
Total Fat: 7 g	9.4%
Saturated Fat: 1 g	3.8%
Cholesterol: 0 mg	0%
Sodium: 98.8 mg	4.1%
Total Carbs: 17 g	5.8%
Dietary Fiber: 2 g	11.6%
Sugar: 2 g
Protein: 1 g	3%
Vitamin A: 31.7%	Vitamin C: 38.1%
Calcium: 6.3%	Iron: 5.3%