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Easy Roasted Butternut Squash Soup
Pleasantly nutty and sweet. A classic autumn and winter soup and can be made from scratch in about 45 minutes.
- Duration
- Cook Time
- Prep Time
- 6-8 ServingsServings
Ingredients
- 1 Butternut Squash, halved and seeded
- 1 Medium/Large Spanish Onion, chopped
- 5 cups vegetable stock
- Canola Oil
- Nutmeg
- Salt and pepper
Preparation
Preparation
1 Lightly coat butternut squash with canola oil, place face down on a baking tray and roast for 40 minutes at 400 degrees.
2 Meanwhile, saute chopped onions in a large pot until transluscent. Add 5 cups of stock and bring to a simmer.
3 Remove squash from the oven, allow to cool slightly, and scoop out the flesh into the stock pot.
4 Puree soup in the pot with an immersion blender or alternatively, transfer the mixture into a blender and puree.
5 Season with nutmeg, salt and pepper.
Special instructions
Pleasantly nutty and sweet. A classic autumn and winter soup and can be made from scratch in about 45 minutes.
