12- to 3-lb. butternut squash, cut in half lengthwise (carefully!) and seeded
1medium onion, chopped
1 tsp. olive oil
6 cupsvegetable 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.
