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…
1 butternut squash
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.