Homestead Butternut Squash Soup
A comforting and nutritious butternut squash soup with roasted flavors and a hint of spice.
Ingredients
half a butternut squash, with seeds removed
- 1 medium yellow onion
- 1 whole head garlic
- 2 tablespoons olive oil drizzle
- 1 tablespoon salt plus more to taste
- 1 teaspoon sage
- 0.5 teaspoon black pepper
- 1 teaspoon ginger
- 0.25 teaspoon cinnamon pinch
- 4 cups bone broth
Instructions
- Preheat oven to 375°F. Peel onion and cut in half. Chop the tip off the garlic head, exposing cloves.
- Place onion and garlic on a baking dish, drizzle with olive oil. Place butternut squash on another dish, drizzle with olive oil and a pinch of salt.
- Bake onion, garlic, and squash at 375°F for 20-30 minutes until softened.
- Let cool slightly. Remove garlic cloves and scoop out squash flesh.
- Blend onion, garlic, and squash in a Dutch oven or InstantPot with bone broth until smooth.
- Add seasonings and simmer for 20 minutes. Serve with shredded cheese and sourdough bread.
Notes
For a quicker preparation, use pre-cut butternut squash.