Description
Give your usual butternut squash soup recipe a twist by adding roasted artichokes for amazingly cozy flavor.
Ingredients
Scale
- 2 tbsp olive oil (separated)
- 24 oz butternut squash
- 1 can artichoke hearts (drained)
- 1 cup onion (diced)
- 3 cloves garlic (diced)
- 4 cups water
- ½ cup milk
Instructions
- Preheat oven to 375 degrees.
- Toss the butternut squash and artichoke in 1 tbsp olive oil. Bake for 20-30 minutes or until tender.
- In a large pot, add in 1 tbsp olive oil and sauté onions and garlic.
- Add in 4 cups of water and roasted squash and artichoke and let simmer for 30 minutes.
- In a blender, blend the soup mixture in batches until smooth. Return to pot and stir in milk and salt and pepper to taste.
- Garnish with drizzle of olive oil, sage, and croutons
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main