Warm up during this (hopefully) final Spring frost with our Roasted Butternut Squash soup, made from your weekly box ingredients!
Roasted Butternut Squash Soup
1 butternut squash
5 tbsp olive oil
1 cup onion, diced
3 cloves garlic, minced
½ cup white wine
2-4 cups Chicken Bone & Co. Broth
1 cup Mountain Fresh Creamery Whole Milk
2 tbsp Southern Swiss butter
Fresh thyme leaves and pecans for garnish
Salt and pepper
Preheat oven to 375 degrees. Cut the squash in half lengthwise and scoop out the seeds. Rub both halves with 2 tbsp olive oil. Season the squash with salt and pepper and place, flesh side down, onto a parchment lined sheet tray. Roast the squash for 35-45 minutes, or until the skin has browned and is soft to the touch. Remove from oven and allow to cool for 10 minutes. Remove the skin and reserve the cooked squash. Meanwhile heat the stock to a boil and reserve. In a separate pot, heat the remaining 3 tbsp olive oil over medium heat. Add the onion and garlic and saute until the vegetables are lightly caramelized, about 10-15 minutes. Add the white wine to deglaze the pan and reduce for 2 minutes. Add the squash to the pot and continue cooking for 5 minutes or so, stirring frequently. Remove the squash mixture from heat and transfer to a food processor or blender. Turn on the food processor to puree the squash for 1 minute. As it is running, gradually add 2 cups of the stock, the milk, and butter. Check the consistency of the soup. If it is too thick, add more stock until the desired consistency is reached. Season the soup with salt and pepper and serve immediately. Garnish with fresh thyme and crushed pecans if desired.