Roasted Winter Squash Soup | Whatcom Farm-to-School | Whatcom County, WA

Name: Roasted Winter Squash Soup | Whatcom Farm-to-School | Whatcom County, WA
Ingredients: 6 cups veggie broth; 2 lbs (about 4 cups) winter squash – butternut, hubbard, acorn, or pumpkin. (To save time you can use canned pumpkin puree, but not pumpkin pie filling, and skip step 1 below.); 1 cup onion or leek; 1 clove garlic; 1 ½ teaspoon salt; 1 tablespoon fresh thyme; ½ teaspoon pepper; ½ cup heavy cream or coconut milk; Olive oil; Fresh parsley to garnish

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Serves: 4 Prep time: 20 minutes; Cook time: 1 hour and 20 minutes Recipe from: Common Threads Ingredients: 6 cups veggie broth 2 lbs (about 4 cups) winter squash - butternut, hubbard, acorn, or...

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Ingredients

6 cups veggie broth
2 lbs (about 4 cups) winter squash – butternut, hubbard, acorn, or pumpkin. (To save time you can use canned pumpkin puree, but not pumpkin pie filling, and skip step 1 below.)
1 cup onion or leek
1 clove garlic
1 ½ teaspoon salt
1 tablespoon fresh thyme
½ teaspoon pepper
½ cup heavy cream or coconut milk
Olive oil
Fresh parsley to garnish