Roasted Butternut Squash Soup
Ingredients
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1½ pounds diced butternut squash
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2 tablespoons extra-virgin olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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3 sprigs thyme
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2 tablespoons unsalted butter
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1 cup diced onion
Tools
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wooden spoon
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measuring spoons
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chopping board
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knife
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June Pan
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liquid measuring cup
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pot
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blender
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zester
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June Oven
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Preferences
Place on the June Pan
Arrange the butternut squash in a single layer on the June Pan.
1½ pounds diced butternut squash
June Pan
Season the squash
Drizzle with olive oil. Season with salt, pepper and thyme leaves and toss to coat.
2 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
3 sprigs thyme
measuring spoons
Roast the squash
Place the June Pan on the middle shelf of the June Oven. Roast using the Vegetable Cook-Program for Butternut Squash Cubes, about 17 minutes. June will notify you when the squash is ready.
June Oven
Melt the butter
On the stovetop, melt the butter in a large pot over medium heat.
2 tablespoons unsalted butter
pot
wooden spoon
Add the vegetables
Add the onion, garlic, salt and sage to the pot. Cook over medium heat until soft but not caramelized, stirring occasionally.
1 cup diced onion
1 teaspoon crushed garlic
½ teaspoon salt
2 teaspoons chopped sage
Add the roasted butternut squash
Add the roasted butternut squash to the pot.
roasted butternut squash
Add the nutmeg
If using a whole nutmeg, grate with a microplane zester a few times directly over the pot to lightly sprinkle freshly ground nutmeg. If using ground nutmeg, add to the pot.
1 whole nutmeg
zester
Add the broth
Add the broth, stirring well to combine.
3 cups chicken broth
liquid measuring cup
Bring to a boil and then simmer
Bring to a boil over medium-high heat and then reduce heat so that the liquid is lightly bubbling. Simmer for 15 minutes.
Blend the vegetables
If using a blender, carefully transfer the broth and vegetables to the blender container. Blend the vegetables in batches until smooth. If using an immersion blender, blend directly in the pot until smooth.
blender
Pour the soup
Ladle soup into serving bowls.
Garnish and serve
Top each bowl with 1 tablespoon yogurt and serve immediately.
4 tablespoons Greek yogurt