Roasted Butternut Squash Soup
Ingredients
- 1 2- to 3-lb. butternut squash, cut in half lengthwise (carefully!) and seeded
- 1 medium onion, chopped
- 1 tsp. olive oil
- 6 cups vegetable broth or stock
- Salt and pepper, to taste
- Fresh chives, chopped (optional)
Instructions
- Preheat the oven to 375°F. Spray a large glass baking dish with cooking spray and place the squash in the dish, cut side down. Bake until tender, about 45 minutes.
- Sauté the onion in olive oil until soft. If the onion is sticking, add a bit more olive oil or some of the veggie broth. Set aside.
- Remove the squash from the oven and allow to cool.
- Scoop out the flesh with a large spoon or fork and place into a blender. Add the veggie broth, cooked onion, salt, and pepper and blend until smooth. Note: You can also use an immersion hand blender.
- Pour into serving bowls and top with the chives.
