Ready in 1 hour
Butternut squash and onion are roasted in the oven, seasoned with salt and pepper and pureed into a delicious soup.
"Such a wonderful, basic, easy recipe for the butternut squash you bought and sat on the counter and need to use! You can really add to this recipe and build on it. I roasted a shallot too and it was a wonderful addition to the squash and onion"- gooberiam
Preheat the oven to 425 degrees
Peel the butternut squash, remove seeds and cut into about 1 1/2 inch cubes. Peel the onion and chop into large pieces. Line a baking sheet with foil and oil the foil. Spread the squash pieces on one side of pan and the onion on the other side of pan. Drizzle the oil on the vegetables and bake for 45 minutes or until tender, tossing after 20 minutes or so.
Remove from oven and pour into a pot. Season with salt and pepper. Using a hand held blender, add about 2 cups boiling water and puree until smooth.
Adjust final seasoning with salt and pepper. Consistency may also be adjusted with additional boiling water. Garnish with plain yogurt or sour cream.
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4myfun 4 months agoI replaced the water with chicken stock, added some whole milk and 1/2 shallot. This recipe is a great basic recipe that can be changed very easily. Love that!
bmemmett 1 year agoReally good and it turned out perfect. I ended up using chicken broth and it was very flavorful even before salt and pepper. Then I added some whole milk just because. Thanks for the recipe.
gooberiam 1 year agoSuch a wonderful, basic, easy recipe for the butternut squash you bought and sat on the counter and need to use! You can really add to this recipe and build on it. I roasted a shallot too and it was a wonderful addition to the squash and onion
weckle 4 years agoHot chicken broth may be used in place of the boiling water.
weckle 4 years agoThe squash and onion may be cooked on the stove top. [I posted this recipe.]