Roasted Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Ingredients
  • 2 Tbsp oil
  • 2 large onions, roughly chopped
  • 2 large celery stalks, roughly chopped
  • 2 roasted butternut squash, flesh scooped out
  • 1-2 Tbsp Vegetta (or salt)
  • 1 Tbsp ground cumin
  • 1 tsp cinnamon
  • 1 tsp ground black pepper
  • 1 Tbsp curry paste
  • 8 cups water
  • 1 cup sour cream
  • 1 cup chopped parsley
Instructions
  1. Saute onions in oil for 5 minutes on high heat.
  2. Add celery and spices. Stir together.
  3. Add squash. Stir.
  4. Add water. Stir.
  5. Bring to a simmer, then lower temperature. Simmer for approximately 30 minutes, or until vegetables are soft.
  6. Remove from heat.
  7. Using an immersion blender, blend until everything is smooth and silky.
  8. Add 1 cup tempered sour cream (see notes below).
  9. Add parsley. Stir.
Recipe by Sandra Katanic at http://www.sandrakatanic.com/roasted-butternut-squash-soup/