Butternut Squash Soup
Butternut squash soup has always been a favorite at restaurants during the Fall season
Ingredients:
- 3 butternut squash – baked at 400 deg F for 30 to 45 minutes
- 1 onion
- 3 gloves garlic
- Salt and pepper to taste
- Olive oil
- Red pepper flakes
- Entire box of vegetable broth
Bring to a simmer then puree and it is ready to eat.
Preparing the butternut squash
- Preheat oven to 400 deg F
- Slice squash in half
- Remove the seeds
- Place in baking dishes with just a 1/4 inch of water in the bottom
- Bake in oven for 30 to 45 minutes
- after 30 minute you can turn them over to see if the insides are soft
- Let squash cool down
Prepare balance of the soup
- Heat oil in large pot
- Chop onion in small pieces and mix in pot with hot oil
- Crunch and chop gloves of garlic and mix in pot
- Add some pepper flakes as desired
- Scoop out squash meat into the pot (do not put in squash skins)
- Pour in entire vegetable broth
- Bring to a simmer
- Add salt and pepper to taste
- Simmer for 5 maybe 5 minutes since the squash was pre-roasted already
- Turn off the heat
- Puree the soup mixture to the desired consistency. I like it a little bit chunky, but some like it super smooth.
Serve warm just after pureeing the soup if possible. Top with chives.
The soup mixture lasts for a few days in the refrigerator and is a great lunch meal.
