You’ll be saying OMG! because…
- It’s a great way to start your Thanksgiving meal!
- It’s a make ahead soup recipe that will wow your guests.
- It’s made with seasonal ingredients perfect for fall!
Premium Ingredients = Recipes that WOW
We know that when you are feeding the people you love, you want to give them the best. That’s why using the best ingredients in our recipes is so important to us. The things to focus on when making Roasted Butternut Squash Soup are:
The vegetables. Fresh fall produce is a must for this easy soup recipe. Use organic ingredients when you can. Even if you opt for the pre-cut butternut squash (it does make things faster), choose an organic option and be sure nothing has been added to the mix.
The stock. We prefer to make our own chicken or vegetable stock, but if you use store bought, be sure to find one with minimal ingredients and no preservatives.
The pretzel topping. Our flagship Garlic seasoned sourdough pretzel nuggets are the perfect crunchy topping for this easy fall soup recipe. The herbs highlight the sweet notes in the soup, and who doesn’t love a little crunch?!
How to Make Roasted Butternut Squash Soup
- Prep and roast the vegetables.
- Simmer in stock.
- Puree the Thanksgiving soup until smooth.
- Serve with Garlic OMG! Pretzels on top.
Pretzel-tastic Roasted Butternut Squash Soup Variations
Make it spicy. Before you roast the vegetables, add some cayenne pepper or chili powder. This will give the soup a nice kick of heat. Top it with Buffalo OMG! Pretzels to finish off the spicy makeover for this easy fall soup.
Make the topping sweet. Lean into the sweetness of the squash and carrots by topping the soup with Sweet & Salty OMG! Pretzels and some candied nuts. This fun soup topping gives total Thanksgiving vibes.
Roasted Butternut Squash Soup Recipe
Roasted Butternut Squash Soup Recipe
Ingredients
- 1 onion, chopped
- 1 large carrot, peeled and chopped
- 2 lbs butternut squash, peeledand cut into ½-inch squares
- 2 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- 2 tsp dried thyme
- 4 cups chicken or vegetable stock
- 1 bag Garlic OMG! Pretzels
Instructions
- Preheat the oven to 350 degrees.
- Prep the veggies and then place them on a baking sheet.
- Drizzle the olive oil over the veggies and add the salt, pepper and thyme. Mix the vegetables together so they will roast evenly.
- Put the veggies in the oven and bake for about 25 minutes or until the vegetables are soft.
- Add the vegetables to a soup pot and cover with the stock.
- Simmer, covered on low for about 15 minutes.
- Let the soup cool slightly, for about 7 minutes. Puree the soup in the pot with an immersion blender.PRO TIP: If you don’t have an immersion blender, let the soup cool completely and puree it in a blender.
- Once the soup is smooth, place the soup back on low to reheat until ready to serve.
- Top the soup with OMG! Garlic Pretzels for a crunchy and herbaceous topping. Enjoy!
