Butternut Squash Soup
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Butternut Squash Soup
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| Servings |
| 61.5 cup servings |
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Ingredients
- 14 pound butternut squashrind and seeds removed, cubed
- 2cups red bell pepperremove seeds and chop into wedges
- 2cups sweet potatoes peeledpeeled, chopped into cubes
- 2cups carrotspeeled and chopped
- 1tablespoons oil
- 2teaspoon pepper
- 1Tablespoon butter
- 1cup onionpeeled and chopped
- 2Tablespoons garlic
- 2stalks stalks celery
- 1teaspoon ground cumin
- 1/4teaspoon cayenne(optional)
- 1Tablespoon Italian seasoning
- 4cups vegetable brothfat free, low sodium
- 1cup Plain non-fat Greek Yogurt
Instructions
- Wash hands and sanitize preparation surfaces.
- Preheat oven to 400ยบ.
- Prepare the vegetables as directed.
- On a large sheet pan add the butternut squash, bell pepper, sweet potatoes, and carrots. Mix vegetables, olive oil, and pepper. Roast in the oven for 30 minutes.
- In a large pot, melt butter.
- Once the butter is melted add onion, garlic, and celery. Cook until translucent.
- Add cumin, Italian seasoning, and cayenne, and cook another minute.
- Add the roasted vegetables and vegetable stock. Simmer for 15 minutes.
- Blend soup with an immersion blender until creamy. Add Greek yogurt and simmer for 10 minutes.
Recipe Notes
