Description
Cozy up with this twist on classic butternut squash soup. Roasting the artichokes adds a depth of flavor you wont believe!
Ingredients
Units
Scale
- 2 tbsp olive oil
- 2 lbs (907 g) butternut squash
- 1 can artichoke hearts
- 1 cups (237 ml) onion
- 3 cloves garlic
- 4 cups (946 ml) water
- 0.5 cups (118 ml) milk
Instructions
- Preheat oven to 375°F (190°C).
- Toss butternut squash and artichoke with 1 tbsp olive oil. Bake for 20-30 minutes, or until tender.
- In a large pot, sauté onions and garlic in 1 tbsp olive oil.
- Add 4 cups of water, roasted squash, and artichoke. Simmer for 30 minutes.
- Blend the soup mixture in batches until smooth. Return to pot and stir in milk, salt, and pepper to taste.
- Garnish with a drizzle of olive oil, sage, and croutons.
Notes
- For a richer flavor, roast the butternut squash and artichokes until deeply caramelized, even if it takes a few extra minutes beyond 20-30.
- If you don’t have milk, you can substitute with an equal amount of heavy cream or unsweetened almond milk for a different flavor profile.
- This soup stores well! Allow to cool completely before storing in airtight containers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10
- Sodium: 200
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 5
- Protein: 5
- Cholesterol: 10