Easy Roasted Butternut Squash Soup
There are a ton of butternut squash soup recipes out there. Many of them call for 3 - 5 spices, additional vegetables, and longer cooking times. This tasty soup contains just the basics of busy families. It's perfect for a weeknight meal.
- 1 whole Butternut Squash, Medium
- 2 cups of Chicken Stock
- 1 cup of 1% Milk
- 1 tsp of Nutmeg
- 1/4 cup of Onion, diced
- 1 clove of Garlic, minced
- 1 tbsp of Olive Oil
- 2 cups of Water
1Preheat oven to 400 degrees F. Slice butternut squash in half and discard the seeds. Brush olive oil onto the flesh of the squash. Add water to a baking dish and place squash in the dish skin-side up. Poke a few holes in the skin of the squash with a fork, and bake until squash is tender, or about 40 minutes.
2Remove from oven and scoop out squash flesh into a saucepan. Add minced garlic, onions, chicken stock, and nutmeg to the saucepan and cook for 5 minutes over medium heat, stirring occasionally. Turn off heat and slowly add milk so that it does not curdle.
3Pour soup into a blender or food processor and blend until smooth. Serve with a dollop or plain yogurt on top (optional).
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