Butternut Squash Soup
Butternut squash and onion are roasted in the oven, seasoned with salt and pepper and pureed into a delicious soup.
Ingredients
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Frequently Used
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Frequently Used
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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.
Recipe from BigOven.com ®
Nutrition Facts:
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Reviews
Rosewilder
Bondi1031
"Yum"
nourmustapha1
new-cook-f3y7
"Sounds so easy"
mowzer
"Easy and yummy. Added some extra milk as it was thick."