Roasted Butternut Squash Soup

By srumbel

Recipe for the best butternut squash soup winter. So easy and creamy. Perfect for autumn lunch or a side dish for dinner.
from caramelmoments.com

Ingredients

• 1 2 to 3 pound butternut squash, peeled and seeded
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 medium onion (chopped)
• 6 cups chicken broth
• Salt and freshly ground black pepper

Preparation

Step 1

Preheat oven to 400 degrees.

Cut squash in half. Scoop out seeds and discard. Sprinkle with olive oil. Lay face down on a baking sheet. Bake for 40-50 minutes or until tender. Remove from oven. Let cool.

Scoop out pulp. Discard skin. Chop into pieces.

Using a large pot, melt butter over medium-low heat. Add onion and saute until translucent.

Add roasted squash and chicken broth.
Pour into a blender and blend until smooth or use an immersion blender.
Season with salt and pepper to taste.

For creaminess, feel free to add a splash of milk, half and half or heavy cream. But I find it to taste amazing as is.