Roasted Butternut Squash Soup
Recipe for the best butternut squash soup winter. So easy and creamy. Perfect for autumn lunch or a side dish for dinner.
Melanie - Gather for Bread
2 to 3 pound butternut squash, peeled and seeded
Salt and freshly ground black pepper
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.
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.