Roasted Sunny Soup
- Start to finish: 1 hour
- Makes: About 5 cups
Butternut Squash 1-1 1/2 lbs.
1 Yellow Onion
1 Garlic Bulb
1/3 Vegetable Oil
2 TBSP SunButter Organic
32oz Vegetable Stock
3 tsp Salt
1 tsp Pepper
2 Sprigs of Sage
IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.
Heat oven to 375°F.
Cut Butternut squash in half lengthwise. Using a large spoon, scrape out and remove the seeds.
Place squash on a foil or parchment lined sheet tray and drizzle with vegetable oil, season with salt and pepper.
Put squash into oven for 15 min.
Cut the parsnips and onions into large 1 inch chunks.
Using the heel of your knife crush the bulb of garlic to separate the cloves. Peel the garlic cloves, should be about 6‐10 cloves in any given bulb of garlic.
After 15 min, remove sheet tray with butternut from the oven, and add the chopped parsnips and onions, as well as the peeled garlic. Add a light drizzle of oil onto the parsnips, onions and garlic as well.
Put whole sheet tray back into the oven, and let cook for a remainder 20 min. Or until all the vegetables are softened.
Remove sheet tray from oven, and let cool for 10 min.
Using a blender, carefully add half of butternut, parsnip, onion and garlic mixture with about a cup of vegetable stock. (I have a small blender, so I pureed the vegetables in 3 separate batches as to not overfill the blender.) Blend each batch for roughly 30 seconds or until smooth.
Once all vegetables are blended, add pureed mix to a large stock pot over low to medium heat. At this point the puree should be thick and creamy. Carefully pour in remaining vegetable stock, so there is 32 oz vegetable stock in the puree mix total.
Add the SunButter and let it melt into the soup, and season again to taste with more salt and pepper.
Finally, chop 2 sprigs of Sage finely, and stir into soup. Let heat through over low to medium heat for 10 min.
Garnish with a pretty piece of sage or a crusty piece of bread!
Recipe by Megan Shea