Hearty Butternut Squash Soup

Hearty Butternut Squash Soup

Warm up with a comforting bowl of Hearty Butternut Squash Soup, featuring Stahlbush Island Farms’ frozen butternut squash. This simple yet flavorful recipe is perfect for cozy fall evenings, packed with nutrients, and bursting with natural sweetness. Plus, using frozen butternut squash makes this recipe a breeze to whip up, saving you time in the kitchen!

INGREDIENTS

• 2 – 10 oz bags of Stahlbush Island Farms Frozen Butternut Squash
• 2 tablespoons extra-virgin olive oil + some to drizzle on squash
• Salt and ground pepper to taste
• 1 tablespoon unsalted butter
• 2 leeks, white parts only, coarsely diced (1 1/2 cups)
• 1 yellow onion, diced
• 4 celery ribs
• 2 large carrots, large diced
• 1 parsnip, diced
• 1 pound golden potatoes, peeled or unpeeled and diced
• 6 cups low-sodium chicken or vegetable broth
• 2 Tbs Fresh Thyme – chopped
• ½-1 cup chopped flat-leaf parsley

INSTRUCTIONS

• Preheat the oven to 375°. Place the frozen butternut squash on a lined sheet pan. Drizzle with olive oil and roast for 10-15 minutes. Set aside.
• Meanwhile, in a large, heavy bottom pot  melt the butter and 2 tablespoons of olive oil over medium heat. When the butter begins to bubble, add the leeks and onion and a sprinkle of salt and pepper. Cook stirring frequently until the onions are translucent, roughly 4-5 minutes.
• Add in the potatoes, celery, carrots, parsnips, chicken stock, thyme, and more salt and pepper. Bring to a boil. Once a boil is reached, reduce the heat and simmer until the potatoes are tender. This should take 15-20 minutes. Add the chopped roasted squash to the soup and simmer for another 5-10 minutes.
• Turn off the heat and let the soup cool for a few minutes before transferring one third of the soup to a blender. Blend until smooth and add back to the rest of the soup. Mix together thoroughly. Season with additional salt and pepper as needed and stir in freshly chopped parsley. Serve with your choice of croutons or bread.