During the fall, you will find a bounty of squash available at your local markets. Butternut squash is both nutritious and cost effective. Be sure to stock up. You can use butternut squash to make soups, muffins, pies and so much more.
- 2 medium-large butternut squash
- 2 TBSP Olive Oil
- ½ cup diced onion
- ½ cup diced celery
- 4 ½ cups boiling water
- 1 tbsp Chalice Spice Vegetable Broth Soup Mix
- Salt and Pepper, to taste
Preheat oven to 375 degrees.
Cut squash in half lengthwise, using a spoon, scoop out and discard the seeds and dark orange stringy flesh.
Place squash cut side down on to a baking sheet with parchment paper. Roast in pre-heated oven for 40-45 minutes or until soft when you press on the top of the squash.
Remove from oven and cool for few minutes. Using a spatula, flip over. With a spoon, scoop all the roasted squash flesh out (no skin) and into a bowl. Discard squash skins.
In a large soup pot add olive oil over medium heat.
Add diced celery and onion and cook, stirring, until onion has softened and is translucent, but not browned.
Add the roasted squash.
Add the boiling water and 1 TBSP of the Chalice Spice Vegetable Broth Soup Mix and stir to combine well.
Bring to a light boil over medium-high heat, stirring occasionally, then reduce heat to medium-low and allow to simmer, uncovered, for 20-30 minutes to blend the flavours.
Using an immersion blender puree the soup well until smooth.
Adjust salt and pepper to taste.
Optional, Add 1 TBSP of honey.
To save time, you can roast squash ahead of time and place in the fridge or freezer. Then it will be quick and easy to make this soup.