Meatless Monday: Butternut Squash Soup

Enjoy this recipe from Hopkins Dining on Meatless Monday or any other day of the week.

Ingredients

Soup

1/2 Tbsp extra virgin olive oil
1/3 cup yellow onion, peeled and diced
1/3 cup carrots, peeled and diced
1⁄4 cup celery, diced
1⁄2 Tbsp roasted garlic puree
2 Tbsp fresh sage, picked, chopped, and lightly packed
1⁄2 tsp fresh thyme, picked and chopped
1⁄2 one butternut squash, peeled and chopped, with seeds reserved
1⁄2 one Fuji apples, peeled, cored, and diced
11 oz. vegetable stock
1⁄2 tsp salt
pinch ground white pepper
pinch ground nutmeg
pinch ground clove

Seeds

1 tsp extra virgin olive oil
1⁄2 cup butternut squash seeds (from the squash you’re using for the soup), washed and dried
1 tsp BBQ Seasoning

INSTRUCTIONS

Seeds

1. Remove all seeds from the fresh butternut squash and wash them to remove any squash remnants.
2. Pat the seeds dry using paper towels.
3. Toss seeds in oil and BBQ seasoning.
4. Place seeds on sheet tray and bake in oven at 250° F until crispy and dried out.

Soup

1. Heat oil in pot.
2. Add onions, celery, and carrots and cook until onion is translucent.
3. Add sage, thyme, and roasted garlic puree ,and cook for 2 minutes.
4. Add butternut squash, apple, and vegetable stock. Cook until all vegetables are soft.
5. Season with salt, white pepper, nutmeg and clove. Adjust as needed.
6. Puree entire soup by using an immersion blender or a blender until smooth.