Roasted Butternut Squash Soup
A spicy and creamy harvest celebration.
Ingredients per serving
Prepare the Butternut Squash
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Butternut squash (about 3 pounds), halved vertically and seeded 1.0 each
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Olive oil 0.5 Tbsp
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Salt and Pepper, to taste
Prepare the Soup
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Olive oil 1.0 Tbsp
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Carrots, rough chop 1.0 cup
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Onions, rough chop 0.5 cup
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Celery, rough chop 0.5 cup
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Salt, to taste
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Garlic 4.0 cloves
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Garam Masala 3.0 tsp
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Heavy cream 0.25 cup
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TAZO® Tea Concentrate Classic Chai Latte 1:1 6 x 32 oz 8.0 oz
Preparation
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Prepare the Butternut Squash
- Place the butternut squash on a sheetpan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast at 425 F until it is tender and completely cooked through, about 45 to 50 minutes.
- Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
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Prepare the Soup
- Warm 1 tablespoon olive oil over medium heat until shimmering in 2 quart minimum stock pot.
- Add the chopped carrots, onions and celery, add 1 teaspoon salt. Cook, stirring often, until the vegetables has softened and are starting to turn golden on the edges, about 3 to 4 minutes.
- Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
- Add prepared Knorr® Liquid Concentrated Base Chicken, Tazo Tea Concentrate Classic Chai Latte, garam masala and butternut squash to pot. Bring to a simmer.
- Transfer the soup to blender or use immersion wand. Blend until creamy.
- Stir in cream taste and blend in more salt and pepper, if necessary.
