Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 lb Butternut Squash (2 lbs butternut squash, cut in half and de-seeded); 2 cup Chicken Broth (2 c chicken stock); 1 tbsp Extra Virgin Olive Oil (1 Tbsp extra-virgin olive oil); 1 cup Yellow Onion (1 c sweet onion, chopped); 2 cloves Garlic (2 cloves garlic, chopped); ¼ tsp Nutmeg (1/4 tsp nutmeg, grated); 1 tbsp Salted Butter (1 (or 2) Tbsp butter); 0 pieces Salt and Pepper (Salt and pepper); 0 pieces Sage (Sage for garnish)

65 minMediterranean

Servings2

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Vegetarian
Gluten Free
Paleo
Pescatarian

Steps

1Cut butternut squash in half (lengthwise) and scoop out the seeds.
2Rub 1/4 Tbsp olive oil on flesh and add salt and pepper.
3Bake (face down) at 425℉ for about 50 minutes or until flesh is soft.
4Sauté onion over medium heat in remaining olive oil until soft, about 3 minutes.
5Add garlic and 1 tsp of salt, stir frequently for about a minute.
6Add squash, about 1-1/2 c chicken stock, nutmeg, 1 Tbsp butter, and season with freshly ground pepper and salt.
7Cook for about 10 minutes, so everything will blend together.
8Either transfer the soup to your blender or use an immersion blender directly in the pot (add the remaining stock if needed).
9Taste and season to perfection (in my case, I added another Tbsp butter).
10Garnish with sage and serve.