Foolproof butternut squash soup

Seriously though, this soup is amazeballs and smells like Autumn.  I love it.  I love soups like this, equal parts creamy, rich, filling, and HEALTHY!  Yay!  Plus, pureed soups just scream out to have some nice fresh crusty bread dunked into them.  *Mouth watering now*.

You can't really mess up this soup, plus it can be ready in an hour (most of that time is roasting in hte oven).  Easy peasy.  Plus, it really doesn't require that many ingredients.  In fact, I first made this soup on one of those nights where I just tossed in whatever I had on hand and hoped it would turn out well.  Experimental soups always turn out yummy.  So far anyway.


Foolproof Butternut Squash Soup
serves 6
total time: 1 hour

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 shallots, peeled
• 6 garlic cloves
• 4 yukon gold potatoes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili powder
• 2 teaspoons thyme
• 6 cups low-sodium chicken broth
• 3/4 cup white wine
• 1 cup milk

Directions:

1. Preheat the oven to 425 degrees F.  Roast the squash, shallots, garlic, and potatoes with the olive oil, salt, and pepper sprinkled on top on a parchment lined baking sheet for 40 minutes.
2. Remove the pan from the oven and scoop the contents into a large pot.  Add the broth, chili powder, and thyme and turn on to medium heat.  Stir occasionally for 5-10 minutes.
3. Use an immersion blender to puree the soup thoroughly.  Slowly stir in the white wine.  Remove from heat and slowly stir in the milk.  Serve immediately

Note:  This reheats in the microwave really well after being refrigerated up to a week.