Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Servings: 6
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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
  1. 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.
  2. 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.
  3. Remove the squash from the oven and allow to cool.
  4. 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.
  5. Pour into serving bowls and top with the chives.
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