I’m going to degree with you all. I wasn’t planning on running a blog about this soup. I had simply gotten again from the lake home on Sunday and had a butternut squash to eat up so I whipped this up, actually not within the temper to movie content material or {photograph} something for the weblog nevertheless it’s simply too scrumptious to not share!
That is so easy, I’m nearly embarrassed. There are hardly any substances. However then once more, who doesn’t need a simple and CHEAP soup recipe? This butternut squash price me $1 (shoutout to my grocery companion Kroger DFW!) and who am I to gatekeep such an beautiful recipe?
The very best half? This butternut squash soup heats up PERFECTLY. Don’t hesitate to make this soup two days earlier than a cocktail party and even Thanksgiving. This recipe would simply double to feed a crowd!
I even roasted my butternut squash round 4 pm and didn’t begin my soup till 6 pm. The squash can simply grasp round for an hour. That’ll provide you with time to roast the seeds!
Butternut Squash Soup
1 butternut squash
Olive oil, salt, pepper for roasting
1 Tbsp olive oil
1 small yellow onion, diced
2-4 garlic cloves, minced
4 cups hen broth
Serving suggestion: cream, chili oil, thyme
- Preheat oven to 400 levels. Minimize the ends off of a butternut squash. Peel, then reduce in half and scoop out the seeds, reserving them for roasting* if desired. Minimize into cubes. Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for about half-hour or till fork-tender. Let cool.
- In the meantime, warmth olive oil in a soup pot and sauté onion till it’s beginning to brown. Add garlic and cook dinner for 1-2 minutes.
- Add roasted butternut squash to the pot and pour in hen broth. Convey to a boil and let simmer for about 5 minutes. Flip off warmth and mix with an immersion blender till easy. Season with salt and pepper to style.
- Serve with a drizzle of heavy cream, a drizzle of chili oil, thyme, or roasted butternut squash seeds. Scrumptious served with a grilled cheese!
*To roast the seeds: completely clear, dry, and pass over at room temperature whereas the squash is roasting. When the squash is finished, cut back the oven temperature warmth to 350. Toss seeds with olive oil, salt, pepper, paprika, garlic powder, and onion powder. Roast for about quarter-hour or till properly golden.
Pleased soup season,
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