Roasted Butternut Squash Soup****

By Gigirox

Ingredients

• ROASTED BUTTERNUT SQUASH SOUP
• 1 butternut squash
• 1 tbsp. canola oil or olive oil
• 1 yellow onion
• 1 tsp garlic, minced
• 1 tsp cumin
• 3 1/2 cups vegetable or chicken broth
• Cayenne pepper (optional)
• Cut butternut squash in half lengthwise
• Place each half, flesh side down on a lightly greased baking sheet
• Roast in a 425o oven for 30-40 minutes until tender
• Remove from oven and allow to cool
• Heat oil in a large sized saucepot over medium heat
• Add onions and cook for 4-5 minutes
• Stir in garlic and cumin and continue cooking for 1 minute
• Pour in broth and bring to boil; turn to simmer and cook for 5 minutes then remove from heat
• Remove seeds from center of squash and discard
• Scoop butternut squash out of skin and add to broth
• Puree mixture in blender or food processor until smooth
• Season with salt and cayenne pepper to taste (optional but really adds a nice kick!)
• Serving size: 4

Preparation

Step 1

see ingredients