ROASTED BUTTERNUT SQUASH SOUP
SERVES 8
PREP TIME: 20 Minute(s)
COOK TIME: 50 Minute(s)
INGREDIENTS
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1 medium butternut squash, peeled, seeded and cut into chunks (about 5 cups)
2 Yukon gold or all-purpose potatoes, peeled and cut into chunks
2 large shallots or 1 medium onion, chopped (about 1 cup)
1 clove garlic, chopped
2 Tbsp. olive oil
6 cups water
2 tubs Knorr® Homestyle Stock - Chicken
1 tsp. finely chopped fresh thyme and/or rosemary leaves
1/2 tsp. ground ginger
Fig Relish* (optional)
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PREPARATION
- Preheat oven to 450°.
- Toss squash, potatoes, shallots, garlic and olive oil in small roasting pan. Roast, stirring once, 35 minutes or until vegetables are tender and just starting to brown.
- Bring water, Knorr® Homestyle Stock - Chicken, roasted vegetables, thyme and ginger to a boil over high heat in 5-quart saucepan. Reduce heat to low and simmer, stirring occasionally, 10 minutes.
- Process soup, in batches, in blender until desired smoothness.
- Serve in individual bowls and garnish with Fig Relish*.
*Fig Relish - Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread over medium-high heat in 10-inch nonstick skillet and cook 1/2 cup finely chopped shallots, stirring occasionally, until golden, about 4 minutes. Stir in 1-1/2 cups chopped dried Mission figlets and 1/4 cup Port. Reduce heat to low and simmer, stirring occasionally, until figs are softened and liquid is absorbed, about 4 minutes.
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