On the hunt for some Christmas dinner ideas? Add this tasty and hearty soup to your Christmas dinner menu!
It’s important to have a ‘go-to’ soup to enjoy with friends and family, especially during the holidays. Food and nutrition expert Frances Largeman-Roth shares the recipe for her tasty roasted butternut squash soup using only squash, virgin olive oil, salt, fresh ground pepper, a yellow onion, fresh thyme, low sodium vegetable broth, crème fraiche, and ground cinnamon.
Take 1 pound of peeled and cubed butternut squash and place on tray. Drizzle with 1 tbs of olive oil and season with a 1/4 tsp of salt and pepper. Place in oven for 40 minutes.
While squash is cooking, saute one small yellow onion, this will boost the flavor of the squash. Add two sprigs of fresh thyme to the pan.
Once your squash has cooked for 40 minutes take out of oven and place in blender. Add sauteed onions to the blender as well as 1 liter of low sodium vegetable broth, a dash of cinnamon and 2 tbs of creme fraiche to give it some richness. Make sure to remove the middle part of the blender so steam can escape, cover with kitchen towel then blend until smooth.
If the soup has cooled simply warm up on the stove then enjoy! Butternut squash soup is a popular holiday soup that has many variations so feel free to tweak the ingredients to your liking and share your recipes with us on social media!