Roasted Butternut Squash Soup

It was raining again and I would rather be at home with my kitty girls. They were sleeping all day and did not bother me while I was making lunch. Meanwhile, I am a huge fan of Ree Drummond and of course I have one of her cookbooks. I like her roasted creamy butternut squash soup recipe but also like to add some spices such as a pinch of curry powder and cumin. I love butternut squash and this is also the another recipe : spiced butternut squash soup.

Ingredients 

1 medium butternut squash, peeled, seeded, and cut into cubes 

2 medium carrots, peeled, seeded, and cut into cubes 

3 cloves garlic, smashed 

fresh thyme 

2 small onions, diced 

3 stalks celery, diced 

1/2 teaspoon ground cumin

1/2 teaspoon ground curry powder 

2 teaspoons honey

milk, I used 2% milk 

vegetable stock or chicken stock, here is my homemade chicken stock recipe 

olive oil 

1 tablespoon butter 

salt and ground black pepper to taste 

sour cream for serving 

dill to garnish  

Directions 

Preheat the oven to 425 degrees  

Spread the squash, carrot, garlic, thyme on to the baking sheet and drizzle with olive oil, salt, and pepper. Roast until they are tender about 30 minutes. Use the spatular or shake the pan to flip all veggies halfway through. Set them aside.

In a large soup pot, cook the onion in the olive oil and butter over medium heat until soft and translucent. Stir in diced celery and cook for a few minutes. Add roasted butternut squash and carrot including garlic into the pot. Add chicken or vegetable stock. Add ground cumin, curry powder, salt and black pepper. And heat the mixture and cook until veggies are tender. Use an immersion blender to puree the soup in the pot until smooth. Please be careful and use the low speed because soup is very hot. You can also use a food processor or a regular blender. Add milk, honey, and stir well.  Let it simmer for several minutes and check the seasoning. Serve the soup with a dollop of sour cream and garnish with dill leaves. Enjoy ka. 

Yummy!