Roasted Butternut Squash Soup
Flavors Used:
This creamy butternut squash soup delivers a velvety, nutty richness with each spoonful, while the bold flavors of Preem-O and Original, garlic and onions add a savory kick that keeps things Dantastic®. Its smooth texture and deep, earthy notes make it a go-to dish for chilly days, filling your home with the inviting aromas of roasted squash and aromatic herbs. Whether served as a starter or a main dish, this soup is sure to be a fall and winter favorite.
Ingredients
- Dan-O's Preem-O Seasoning
- 1 tbsp Dan-O's Original Seasoning
- 1 Medium Butternut Squash
- 1 Yellow onion, quartered
- 4 cloves garlic - do not peel
- 3 Cups low-sodium chicken broth
- 1 tsp lemon juice
- Olive oil
- 1 small bunch fresh sage (3 stems)
Preparation Instructions
- Preheat oven to 425°F
- Peel squash, cut in half and remove seeds. Cut each half into 2 pieces.
- Place squash and onion in bowl and add olive oil to coat and sprinkle with Preem-O to coat lightly.
- Add squash and onion as a single layer on baking sheet.
- Roast for 30 minutes, turn pieces and add garlic cloves. Roast another 30 mins. Remove form oven and let cool.
- Squeeze roasted garlic out of its skin.
- In a food processor or blender, add squash, onion and garlic mix. Blend until smooth, adding Dan-O's Original and sage leaves.
- Reheat on stove top if needed, stir in lemon juice and serve.
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