Classic Butternut Squash Soup

Preparación

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Cut the butternut squash in half lengthwise and remove the seeds. Place the halves on a baking sheet, cut side up.

3. 3

   Drizzle the olive oil over the squash and season with a pinch of salt and pepper. Roast in the oven for about 45 minutes, or until the flesh is tender.

4. 4

   While the squash is roasting, chop the onion and garlic.

5. 5

   In a large pot, heat a small amount of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

6. 6

   Once the squash is done roasting, scoop out the flesh and add it to the pot with the onions and garlic.

7. 7

   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes.

8. 8

   Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.

9. 9