2 pound butternut squash - peeled, seeded, and cut into 1-inch pieces
2 TBSP olive oil
salt & freshly ground pepper
2 TBSP unsalted butter
1 yellow onion, peeled and chopped
1 garlic clove, minced
1/8 tsp cayenne pepper
4 cups vegetable broth
sour cream for serving
DIRECTIONS
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
Place the butternut squash cubes in a large mixing bowl. Drizzle the oil over top and sprinkle on 1/4 tsp salt and 1/4 tsp pepper, toss to coat. Spread the squash out in a single layer onto the paper-lined baking sheet and roast in the preheated oven for 20 to 25 minutes or until squash is tender and lightly browned.
Melt the butter in a dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes.
Add the roasted squash, garlic, cayenne pepper, and 1/4 tsp salt to the dutch oven and stir to combine with the onion. Pour in the vegetable broth and bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes.
Take off the heat and puree the soup using an immersion blender or in a stand blender in batches.
Return the pureed soup over low heat and cook until heated through. Season with salt & pepper to taste.
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