Butternut Squash Soup
A delicous sweet and savory soup, ideal for a rainy autumn supper.
Ingredients
- 2 Butternut Squash
- 2 cups Onion Rough Chopped
- 1/4 cup Olive Oil
- 2 Garlic Cloves Peeled and riugh chopped
- 2 tbsp Salt
- 1 tbsp Black Pepper
- 1/4 tsp Red pepper flakes
- 1 tbsp Cumin
- 1 Quart Chicken or Vegetable Broth
- 2 Cups Water
Instructions
- Preheat oven to 400 degrees.
- Peel, seed, and cut butternut squash into 2 inch pieces. In mixing bowl, coat squash with 2 tbsps olive oil, 1 tbsp salt, and 1 tbsp of black pepper. Spread squash pieces on baking sheet and roast until to brown, approximately 30 minutes. While squash is browning, chop onion, mince garlic.
- When the squash is brown, remove from oven, add the remaining oil to a large soup pot and saute the onion until just browning. Add the chicken broth, garlic, and browned squash, and bring to a boil, then reduce heat and simmer for 30 minutes.
- Add cumin, 1 tbsp salt, 1 tbsp black pepper, 1/ tsp red pepper flakes. Using an emersion blender, blend soup until it has a smooth cream texture. Taste, and adjust seasonings to taste.
