October 16, 2013 by Sam
Winter squash is in season. Hooray! Butternut squash is usually fairly easy to find at farmers’ markets or the store. It’s a good source of Potassium and Vitamins A & C.
This soup is easy to make and has just a handful of ingredients. Between the butternut squash & the sautéed onions, there’s a slight sweetness to the soup. It’s thick & filling enough to be a meal on its own or you can serve it as a side.
Roasted Butternut Squash Soup
1 large butternut squash
3 tbs. butter
1 1/2 tsp. salt
1 yellow onion, chopped
3 garlic cloves, chopped
2 cups chicken broth
Preheat your oven to 400 degrees.
Slice the butternut squash in half lengthwise. Remove the seeds and put 1 tbs. of butter each in the hollow of the squash halves. Season both halves with 1/2 tsp. of salt.
Place the squash facedown in oven dishes and roast in the oven for 75-90 minutes, until the squash is tender.
Melt the remaining 1 tbs. of butter in a large pot and add the onion & garlic. Saute for 4 minutes.
Scoop the roasted squash the flesh into a blender. Add the onion, garlic & broth to the blender and puree everything until smooth. Return to the pot and cook on low for 5 minutes.