This nutritious soup largely consists of squash, onion, and broth. It takes a little bit of time to roast, but once it's made the soup tastes even better after resting in the fridge. It's also great to freeze!
Modified from Lick My Spoon.
Course: Main Course, Side Dish
Keyword: gluten free, soup and stew, vegetable
Author: Beth Cato
2 - 3poundbutternut squash
32ouncechicken brothor vegetable broth, 1 box or 2 cans
saltHawaiian salt recommended
nutmegor cinnamon, or pumpkin spice mix, to taste
pepitas or chopped pecans, optional
Preheat oven to 450-degrees. Prepare a large rimmed baking sheet by lining it with foil.
Peel, de-seed, and dice the squash into roughly 1-inch cubes. It doesn't need to be neat--they will all be blended in the end. Peel and dice up the onion.
Place the squash and onion on the baking sheet. Drizzle or spray olive oil over everything. Add salt and other spices like cinnamon or nutmeg and toss to coat.
Roast in oven for about 25 minutes. Turn over the squash, then cook another 15-25 minutes, until the squash is just browning and is fork-tender.
If you want to complete the soup later, just stick the squash in the fridge. Or continue...
In a large pot, bring the broth to a simmer. Add the roasted squash and onion. Carefully puree using an immersion blender, or blend in small batches in a blender or food processor. Use caution: you’re working with hot liquid! Process until the soup is smooth, and bring to a simmer again.
Serve in bowls with an additional sprinkling of spices and perhaps some pepitas or chopped pecans on top! Leftovers keep sealed in fridge upward of a week; the taste actually improves after being in the fridge for a day. It can also be frozen in freezer bags or plastic dishes. Reheats quickly in the microwave or on the stove.