Butternut Squash Soup
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
Yield: 4 Ready in 1 hours
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Butternut Squash Soup Preparation
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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