3 Ingredient Butternut Squash Soup

🧂 Ingredients

• 1 large butternut squash
• 1 large onion
• 3-4 cups chicken broth

  or vegetable broth for a vegan option
• Salt and pepper

  to taste

Instructions

• 1 Preheat the oven to 400 degrees.
• 2 Start by preparing the butternut squash. Slice off the top and bottom ends. Cut
  the squash in half lengthwise and scoop out the seeds and fibrous center.
• 3 Place cut side down on a parchment lined baking sheet.
• 4 Cut the onion in half, peel, and add it to the baking sheet.
• 5 Roast for 45 minutes to an hour or until the squash is fork tender.
• 6 Allow the squash to cool for a few minutes so you don’t burn your hands trying
  to scoop it.
• 7 Place a pot over medium heat.
• 8 Scoop out the flesh and add it to a large soup pot.
• 9 Add onions and broth.
• 10 Bring everything to a simmer.
• 11 Use an immersion blender directly in the pot or transfer the soup to a
  traditional blender in batches. Remember to hold the lid down firmly and place a
  towel on top to prevent any hot soup from splattering.
• 12 Blend to your desired consistency, taste and adjust the seasoning with salt and
  pepper as needed.
• 13 Give the soup a final stir, allowing all the flavors to meld together, and it’s
  ready to serve. Serve as the main dish with some crusty bread.

Nutrition Info