Description
Recipe for the best butternut squash soup winter. So easy and creamy. Perfect for autumn lunch or a side dish for dinner.
Ingredients
Units Scale
- 1 2 to 3 pound butternut squash, peeled and seeded
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium onion (chopped)
- 6 cups chicken broth
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 400 degrees.
- Cut squash in half. Scoop out seeds and discard. Sprinkle with olive oil. Lay face down on a baking sheet. Bake for 40-50 minutes or until tender. Remove from oven. Let cool.
- Scoop out pulp. Discard skin. Chop into pieces.
- Using a large pot, melt butter over medium-low heat. Add onion and saute until translucent.
- Add roasted squash and chicken broth.
- Pour into a blender and blend until smooth or use an immersion blender.
- Season with salt and pepper to taste.
Notes
For creaminess, feel free to add a splash of milk, half and half or heavy cream. But I find it to taste amazing as is.
- Prep Time: 20 minutes
- Cook Time: 45 minutes