| Servings |
| 10servings |
| Servings |
| 10servings |
Ingredients
- 3 pounds butternut squash peeled, seeded and cut into 1-inch pieces
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 cup onion chopped
- 1 tbsp unsalted butter
- 3 14oz cans vegetable broth
- salt & ground black pepper to taste
- snipped fresh chives optional
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 350ºF. In a large shallow roasting pan, toss together squash, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast, uncovered, about 1 hour or until tender, stirring once.
- Meanwhile, in a 6- to 8-quart Dutch oven, cook onion in hot butter over medium-low heat about 20 minutes or until golden brown, 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.
- Source: https://www.bhg.com/recipe/soups/butternut-squash-soup/
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