Butternut Squash Soup with Thyme and Rosemary
As we transition into fall, it can be helpful to pause and reflect on the busyness and outward movement of the summer and prepare to turn inwards and find comfort as we prepare for the winter. A comforting soup made from this season of harvest, along with herbs that remind us of the fall and winter seasons can be just what the mind and body needs. And, one can never have too many butternut squash recipes.
- 2 Tbs olive oil
- 1Tbs unsalted butter
- 1 large butternut squash
- 1 small to medium onion, chopped
- 1 stalk celery, roughly chopped
- 1 carrot, roughly chopped
- 1 Tbs fresh thyme
- 2 pinches dried rosemary or ¾ tsp fresh rosemary, chopped
- 5 cups vegetable or chicken stock
- ½ tsp Aleppo pepper (optional)
- Salt and pepper to taste
Preheat the oven to 400 degrees F. Puncture the butternut squash a few times and place on a baking sheet. Roast until squash is fork tender, about 60 minutes.
Once the butternut squash is done, cut it in half and allow it to cool until it can be safely handled. Remove and discard the seeds. Scoop out the flesh from the skin.
In a large pot, heat oil and butter until butter begins to froth. Sauté onion, celery, carrot and thyme until onion has softened. Add the rosemary and cook for 30 seconds or until fragrant. Add the squash, stock and Aleppo if using, stir, bring to a boil and simmer for 20-30 minutes. Purée mixture to desired texture with a hand blender. Salt and pepper to taste and warm the soup until ready to serve.
Garnish with fresh thyme.