Easiest Butternut Squash Soup

26 Jan

More snow, and more soup today. Everyone loves butternut squash soup, but making it is kind of a pain–so much peeling and chopping! It’s such a pain, in fact, that it’s sparked the creation of a whole new supermarket product–packaged peeled-and-chopped butternut squash. Ew. I don’t know why so many recipes ask you to peel and cut the raw squash–it’s not necessary at all. Just slice it in half, roast the two halves in the oven, and scoop the flesh into your soup. It’s ridiculously easy. Read on for a how-to and 5-ingredient recipe…

You’ll need:
1 butternut squash
olive oil
half a medium yellow onion, chopped
vegetable or chicken broth
fresh sage (optional)
milk, half-and-half, or heavy cream (optional)

Wash the squash, trim the stem end, and carefully slice lengthwise; scoop out seeds. Rub the cut sides with a little olive oil and season with salt and pepper. Place squash halves cut-side down on parchment-lined baking sheet.

Roast at 400 degrees until squash is completely tender, about 45 minutes to an hour. Remove from oven and let cool. Meanwhile, in a medium pot, cook onions in some olive oil until soft.

When cool enough to handle, scoop squash flesh from skins.

Add scooped squash to the pot containing onions. Pour in enough broth to cover, about 3 cups; season with salt and pepper. Add a shredded sage leaf or two, if you like. Simmer for 10 minutes.

Puree with an immersion or regular blender; season and adjust consistency with more broth or water. If desired, stir in some milk or cream. Reheat and serve.


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