Prep 30 mins
Cook 2 hrs
The 2 hour cooking time is largely unattended - This is savory and a little bit sweet, spicy, warming, thick & creamy. A perfect autumn soup to sip by the firepit after a long day of raking. My kids love this soup and ask for it - It's a great way to sneak veggies in to their diet too! This is a three step recipe and I've kept the salt minimal as stocks are often salty - Please salt and pepper to taste! Also my OXO peeler is amazing on butternut squash!
- Step 1: Preheat oven to 400 - Peel, seed and cut the butternut squash into 1 - 2 inch chunks. In a large bowl, combine the balsamic vinegar with the molasses, salt, pepper granulated garlic and thyme. Add the squash and toss well to coat. Arrange squash on a baking sheet and roast for 30 - 45 minutes.
- Step 2: While the squash is roasting chop the onion, carrots and garlic. In a large dutch oven or stock pot saute the onions and carrots in the oil until a little soft and beginning to brown. Remove the squash from the oven and add it to the dutch oven with the garlic. Pour the chicken stock over. Bring the stock to a boil, then cover the dutch oven and put it in the oven and adjust the temperature - you can let this slow cook at 250 for two hours or more, or roast it at 325 for about an hour.
- Step 3: Using an imersion blender or a potato masher roughly mash up the soup and return it to the oven at 325 for 30 minutes. You may have to add a little water or stock if the soup is too thick. Adjust the seasoning and serve!