Butternut Squash Soup With Tomato Salsa

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READY IN: 1hr 20mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 425°F Place the squash on a baking sheet and brush with some of the oil and roast for 25 minutes.
  • Reduce the temperature to 375F and cook for 20-25 minutes more or until the squash is tender.
  • Heat the remaining oil in a large heavy pan and cook the onions over a low heat for about 10 minutes or until softened.
  • Meanwhile, scoop the squash out of the skin, adding it to the pan.
  • Pour in 5 cups of water and stir in salt and plenty of black pepper.
  • Bring to boil, cover and simmer for 10 minutes.
  • Cool the soup slightly, then process it in a blender or food processor to a smooth puree.
  • Alternatively press the soup through a fine sieve with a back of a spoon.
  • Reheat without boiling, then ladle it into warmed bowls.
  • Top each serving with a spoonful of salsa and serve.
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