Butternut squash can be traced back to Ancient Egypt and you'll find recipes for it that span the world. Here's one of our favorite fall soups using the buttery smooth and roasted squash. Plus, it's easy as can be.
How to Make Butternut Squash Soup
The Ingredients
½ pound butternut squash, split in half lengthwise and seeded
1 tablespoon butter
½ cup onion, thinly sliced
3 garlic cloves sliced
2 cups chicken broth
Salt to taste
½ teaspoon white pepper
¾ cup heavy cream
Fresh thyme leaves to garnish
The Directions
Preheat oven to 400 °F
Spray a 13 x 9 x 2-inch glass baking dish with vegetable oil
Place butternut squash cut side down in prepared dish. Pierce with a knife several times
Bake for approximately 35 minutes
Remove from oven, scrape the butternut squash pulp into a bowl; discard the peel
In a large saucepan, melt butter over medium-high heat
Sauté the onion and garlic stirring constantly for approximately 3 minutes
Add the chicken broth, roasted butternut squash pulp, salt, and pepper
Bring to a boil then reduce heat and simmer for 30 minutes
Add ½ cup cream, transfer to a blender, and puree until smooth
Return squash mixture to the saucepan stirring constantly over medium heat (do not boil) until heated through and serve