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Roasted Butternut Squash & Onion Soup – Recipe!

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Most of us have tried our hand at making Roasted Butternut Squash Soup or at least have tried it at a restaurant or from a carton.  This Roasted Butternut Squash Soup recipe is different because you leave the chunks whole and serve it in a warm broth.

The addition of onions gives the soup a more diverse flavor and is reminiscent of French onion soup, but with a lighter taste.  You can store the soup in a container and serve it for several lunches or with a salad for a lighter meal.

 

 

 

Ingredients

1 butternut squash, diced into bite-sized pieces

1 onion, sliced

4 sprigs fresh marjoram or thyme

3 tablespoons butter

1 quart chicken broth

olive oil

1/3 cup parmesan cheese, grated (optional)

salt

pepper

 

To Prepare: 

1.  Preheat the oven to 400 degrees.  Place the diced squash and sliced onion on a sheet pan and drizzle it with olive oil.  Sprinkle the vegetables with salt and pepper and place the sheet pan in the oven to roast for 50 minutes.

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2.  Remove the pan from the oven and let cool for 10 minutes.

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3.  Tie the marjoram or thyme with kitchen string and place the butter into a stockpot over medium heat.

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4.  Place the tied marjoram into the butter and cook on low for 4 minutes or until the butter is golden brown.

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5.  Next, add the roasted vegetables to the butter and stir while continuing to cook over low heat for 5 minutes.

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6.  Add the chicken broth to the stockpot and stir.

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7.  Cover the stockpot with a lid slightly cracked and turn down the heat to simmer and cook for 45 minutes.

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8.  Remove from the heat and season with salt and pepper to taste.

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9.  Remove the tied marjoram from the soup.

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10.  Ladle the soup into bowls or cool before placing it in a container and sprinkle each bowl with parmesan cheese.

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11.  Enjoy!

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1 Comment

  • Reply Roasted Squash Soup with Onions and Marjoram | Maya's Farm Certified Organic CSA Blog May 2, 2016 at 7:43 pm

    […] Enjoy this lovely recipe with full picture instructions HERE […]

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