1 3 lb. butternut squash, seeded, peeled, and cut into 1-inch pieces
1 tsp. salt
½ tsp. pepper
2 tbsp. olive oil
1 tbsp. unsalted butter
1 c. chopped onion
3 14.5 oz. cans vegetable broth
Snipped fresh chives
- Preheat oven to 350°F. In a large shallow roasting pan combine squash, salt and pepper. Drizzle with oil; toss gently to coat. Spread squash in a single layer. Roast, uncovered, about 1 hour or until tender, stirring once.
- Meanwhile, in a 6- to 8-qt. Dutch oven heat butter over medium-low heat until melted. Add onion; cook about 20 minutes or until golden, stirring occasionally.
- Add roasted squash and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes; cool slightly.
- Transfer squash mixture in batches to a blender. Cover and blend until smooth. Return pureed mixture to Dutch oven. Season to taste with additional salt and pepper. If desired, garnish each serving with chives.
Easy on jaws and most digestive systems!
From: Better Homes and Gardens. https://www.bhg.com/recipe/soups/butternut-squash-soup/