Butternut Squash Soup

Servings: 4

Author: `Maxine Sharf

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Butternut Squash Soup

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

In my opinion, simpler is better when it comes to butternut squash soup. This recipe showcases the naturally creamy butternut squash and allows it to shine. You won’t believe how delicious it turns out!

Ingredients

Soup

• 5-3 lb. Butternut Squash
• 1 Tbsp Olive Oil
• 1 Onion, diced
• 2 Tbsp butter
• 5-6 cups chicken broth
• 1 tsp salt
• Nutmeg, to taste
• Cayenne Pepper, to taste

Garnish

• Light Sour Cream
• Chives, minced
• Croutons

Instructions

1. Preheat the oven to 400°F.
2. Peel the butternut squash and remove the seeds; cut in small chunks and spread onto one (or two) baking sheets in one even layer; roast for 30-40 minutes until tender.
3. In a large pot or dutch oven, sauté the onions in butter until translucent (~3 min); add the chicken broth (I added 5 cups for a 2.3 lb squash), roasted squash, nutmeg, cayenne and salt; bring to a boil and then cover and simmer for 5 minutes.
4. Transfer the soup into a blender, cover the top with a towel (so hot soup doesn't squirt out) and blend until smooth (~2 min); taste and add additional nutmeg, cayenne, salt or pepper if needed.
5. Serve with sour cream, chives and croutons on top (or the toppings of your choice) and enjoy!

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