Butternut Squash Soup

Recipe by caetb
READY IN: 1hr 10mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450.
  • Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet.
  • Roast the squash for 40-45 minutes or until it is very tender.
  • Allow squash to cool.
  • While the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft.
  • Add the broth, cover and simmer for 10 minutes.
  • Scoop the cooled squash from the skin.
  • Place half the squash and half the broth in a blender, puree until smooth.
  • Repeat with the other half of the squash and broth.
  • If needed, add water to achieve the desired consistency.
  • Return the soup to the sauce pan and reheat.
  • Salt and pepper to taste.
  • If desired, garnish each serving with a spoonful of sour cream.
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