6 servings
prep time
cook time
total time
5 min
1 hour
1 hour 5 min
Halve the butternut squash soup lengthwise, removing the seeds. Quarter the onion, then brush both the squash and onion with olive oil and sprinkle with salt and pepper.
next step
1
Roast the butternut squash until it's easily pierced with a fork, and has caramelized edges. If the onion begins to char too much, remove it out while the squash continues to roast.
next step
2
Allow the squash to cool until it's manageable. Scoop out the flesh into a pot, then combine it with vegetable broth and the roasted onion. Discard the peel.
next step
3
Use an immersion blender to blend the soup until smooth. Alternatively use a regular blender. Exercise caution as blending hot liquids can cause the lid to pop off!
next step
4
Taste the soup and adjust the seasonings if needed. Simmer for a few minutes to meld flavors and thicken. Garnish with your preferred toppings such as fresh herbs, toasted nuts, or a drizzle of cream!
5