Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 30 min
Cook time: 15 min
Total time: 1 min
Ingredients: 3 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces; 2 tablespoons olive oil; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 cup chopped onion (1 large); 1 tablespoon unsalted butter; 3 14-14.5 ounce cans vegetable broth; Kosher salt and freshly ground black pepper; Snipped fresh chives (optional)

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Prep Time: 30 minutes

Cook Time: 15 minutes

Total: 1 hours, 45 minutes

Author : Better Homes & Gardens

Ingredients

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3 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces2 tablespoons olive oil1 teaspoon kosher salt½ teaspoon freshly ground black pepper1 cup chopped onion (1 large)1 tablespoon unsalted butter3 14-14.5 ounce cans vegetable brothKosher salt and freshly ground black pepperSnipped fresh chives (optional)

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Instructions

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Step 1

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.

Step 2

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.

Step 3

Add roasted squash and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Cool slightly.

Step 4

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.