Harvest Butternut Squash Soup

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Cut squash in half lengthwise and scoop out seeds and pulp.
  • Pour 2 cups water into baking dish, and place squash halves into water, cut side down.
  • Bake for 1 hour or until tender.
  • Set aside to cool.
  • When squash is cool, cook diced onions in butter over medium heat in large saucepan until onions are softened.
  • Add chicken broth and simmer for 10 minutes.
  • Scoop out squash flesh from the skin, and add to onion/broth mixture.
  • Puree in batches in food processor or blender till smooth.
  • Return soup to saucepan; cook over medium heat until hot.
  • Add milk, salt and pepper to taste.
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