Vegetable Broth & Butternut Squash Soup

I wanted to make my own broth for the Butternut Squash Soup. I now know how to create my own for future use, so I will definitely make more and can it for whatever soup I want to make in the future.Show more

Vegetable Broth:

2 tbsp extra virgin olive oil
1 large onion
3 carrots
3 stalks celery
6 button mushrooms
2 cups fresh spinach
3 bay leaves
handful fresh parsley
1 tsp dried thyme
1 tsp black peppercorns
1 tsp sea salt
8 cups cold water

Instructions:

Cut 1 large onion in half and remove one of the outer layers, cut the onion into 1-inch pieces, also cut 3 carrots into 1-inch pieces, 3 stalks of celery into 1-inch pieces and 6 button mushrooms in half
Grab a large stock pot, add in 2 tbsp of extra virgin olive oil and add in all the cut vegetables, then add in 2 cups of fresh spinach, a generous handful of fresh parsley, 3 bay leaves, 1 tsp dried thyme, 1 tsp black peppercorns and 1 tsp sea salt, heat the stock pot with a medium-high heat, mix the vegetables around and cook between 8 to 10 minutes, or until the onions are translucent, then add in 8 cups of cold water and bring to a boil, place a lid on the pan and lower the fire to a low-medium heat
After 35 minutes, the broth should be ready to go, turn off the heat and let it sit for 5 minutes, then drain into a pitcher through a fine sieve or cheesecloth, the broth can be stored in the fridge for up to 7 days or freeze for future use.

Butternut Squash Soup:

1 large butternut squash halved vertically and seeded
Freshly ground black pepper and salt to taste
2 tablespoons olive oil divided
1 tablespoon maple syrup
⅛ teaspoon ground cinnamon
1 medium onion chopped
3 garlic cloves minced
4 cups vegetable broth
1/2 cup milk

INSTRUCTIONS
1. Preheat the oven to 425°F and spray a baking sheet with cooking spray.
2. Cut the butternut squash into large 2 inch chunks, and transfer them to the prepared baking sheet. Season with salt and pepper and cinnamon, Then drizzle with 1 tablespoon of the olive oil and maple syrup. Toss to combine.
3. Bake the butternut squash in the preheated oven for 40 minutes, flipping halfway through.
4. While the butternut squash is roasting, heat the remaining tablespoon of olive oil in a large soup pot. Add the onions and season with salt and pepper. Cook the onions until they soften and become translucent, about 4-5 minutes. Then add the garlic, and stir frequently until fragrant, about 30 seconds to one minute.
5. When the butternut squash is cooked and fork tender, transfer it to the pot with the onions and garlic mixture. Next, add the vegetable broth. Bring the contents of the soup to a boil, then cook on medium heat for 15 to 20 minutes, stirring occasionally.
6. Using an immersion blender, blend the soup until there are no more chunks of squash left. Stir in the milk. Serve hot with a dollop of yogurt and fresh thyme, if desired.