Butternut Herb Squash Soup
Prep Time: 10 minutes | Cook Time: 55 minutes
Ingredients
2 tablespoons vegetable oil
2 large potatoes, chopped
2 carrots, chopped
1 butternut squash, chopped
1 yellow onion, chopped
1 red pepper, chopped
1 (32 fluid ounce) container chicken stock
1 tomato, sliced halved
2 twigs rosemary, leaves only
1/2 cup fresh basil leaves
2 twigs oregano, leaves only
2 twigs thyme, leaves only
Salt
Pepper
Fresh Parmigiano-Reggiano
Directions
Heat large pot over medium heat until hot; add vegetable oil. Add potatoes, carrots, squash, onion, and pepper, stirring occasionally for 5-10 minutes or until lightly brown. Add chicken stock, tomato, basil, rosemary, oregano, and thyme; bring to a boil. Reduce heat to low; cover pot; simmer for 45 minutes. Remove from heat.
- Transfer mixture to a blender or use immersion blender; blend until smooth; sieve and return to pot. Season with salt and pepper, as desired. Sprinkle fresh Parmigiano-Reggiano, as desired.
Makes 6 servings.
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