This is a super satisfying and hearty soup that is a colorful addition to any season. The soup includes sweet and tangy balsamic vinegar with fresh herbs, and it gets even better the next day – making this soup perfect for meal preps!
INGREDIENTS (about 4 servings):
- 40 oz. diced butternut squash
- 2 T olive oil + 2 teaspoons
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 small red onion finely diced
- 3 large garlic cloves, minced
- 1 32 oz. container vegetable stock
- 1 leek, carefully rinsed and thinly sliced crosswise
- 1 8-10 oz. package mushrooms
- 1 T balsamic vinegar
- 3 sprigs fresh thyme, minced
- 2 teaspoons minced fresh rosemary
- Preheat oven to 375 degrees Fahrenheit.
- Place butternut squash on a large baking tray lined with foil.
- Drizzle with 2 T olive olive and sprinkle with salt and pepper and toss to coat. Put into oven.
- After 15 minutes, gently toss pieces and cover with foil. Cook an additional 15 minutes or until tender.
- While the butternut squash is cooking, saute the red onion in 1 teaspoon olive oil over medium heat for about 10 minutes, careful not to burn. Add 2/3 of the garlic and cook an additional minute. Season with salt and pepper to taste. Transfer mixture into a food processor or blender with lid off and let cool.
- Place leeks and mushrooms and the last garlic clove into the same pan you cooked the onions/garlic, over medium heat with 1 teaspoon olive oil.
- Cook for about 5 minutes, stirring often. Add balsamic vinegar and cook an additional 2 minutes. Do not overcook, as you want the vegetables tender but not too soft. Add salt and pepper to taste. Then gently stir in the rosemary and thyme.
- Meanwhile when your butternut squash is tender, transfer it into the food processor or blender with the onions, and blend together with the vegetable stock. You may need to do this in two batches, and be very careful when blending hot items!
- Taste blended soup and add salt/pepper if desired.
- Pour soup into serving bowls, and top with the leek/mushroom/garlic mixture.