3-Ingredient Butternut Squash Soup

🧂 Ingredients

• 1 Butternut Squash

  medium-large
• ½ Red Onion
• 3-4 cups Vegetarian Broth
• salt and pepper

  to taste
• seeds

  reserved from your squash
• 1 tsp olive oil
• salt and pepper

  to taste

Instructions

• 1 Preheat oven to 425°F
• 2 Rinse your butternut squash, cut it in half and place, cut side up, on a baking
  sheet. Sprinkle with salt and pepper and place in pre-heated oven. Roast for 35
  minutes.
• 3 Add 1/2 red onion to baking sheet. Continue roasting for 10 more minutes.
• 4 When the vegetables are caramelized remove from oven and allow to cool for ~10
  minutes.
• 5 Place roasted vegetables, 3 cups of broth, and salt and pepper into a blender.
  Puree until smooth.
• 6 Add into a soup pot and simmer for 5-10 minutes, until heated through.
• 7 Serve immediately, with toppings, if wanted.
• 8 Reduce oven temp to 400°F.
• 9 Rinse the reserved seeds from the butternut squash well, making sure all of the
  pulp is removed.
• 10 Place the seeds in a small bowl, along with the olive oil, salt, and pepper.
• 11 Spread evenly on a parchment paper lined baking sheet and roast for about 10
  minutes.

Nutrition Info