Roasted Butternut Squash Soup

Five ingredients, two simple steps – one fantastic soup!

DIFFICULTY

EASY

COOKTIME

30 MIN

Ingredients

1 whole butternut squash, approximately 1.5 to 2 lbs., cut into inch pieces (can used precut package, approx 1.5 lbs.)
3 to 4 Tbsp. olive oil
4 cloves garlic, whole


1 yellow onion, roughly chopped
2 to 5 cups of stock, chicken or vegetable

Instructions

1. Preheat oven to 425 F.

2. Cover rimmed baking sheets with either parchment or foil.

3. Place butternut squash pieces onto baking sheets and toss with olive oil; add garlic cloves and onion pieces.

4. Roast for about 45 minutes, until fork tender.

5. Remove from oven; let cool on rack.

6. Place roasted ingredients in blender and add stock 1 cup at a time until blended to desired consistency.

7. Cool as desired, and top with a swirl of crème fresh and herbs of choice.

PRODUCTS YOU MIGHT LOVE

Ceramica Metallic Copper
3 Qt Covered Sauce Pan

Heavy-Gauge Aluminum Construction
Durable Porcelain Enamel
Smooth Ceramic Interior


MATERIAL
CERAMIC/ALUMINUM

SIMMER. SERVE. SAVOR.