Butternut Squash Soup

By keteal

Ingredients

• 1 peeled, seeded, & chopped butternut squash
• 1 peeled & quartered onion
• 1 peeled & quartered baking potato
• 1 quart chicken broth
• 1/2 to 1 cup whole milk

Preparation

Step 1

Preheat oven to 400F. In a 9x13 inch baking dish, toss the buternut squash, onion & potato with 2 Tbsps extra-virgin olive oil to coat; season with salt & pepper. Bake until tender, 45-60 minutes. Transfer the vegies & any juices to large soup pot (Dutch oven). Add chicken broth & bring to simmer over medium high heat. Remove from heat. Using an immersion blender, puree until smooth. Stir in milk, according to desired thickness. Season with salt & Pepper.