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Butternut Squash Soup

Pecan
A delicous sweet and savory soup, ideal for a rainy autumn supper.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course Soup
Cuisine American
Servings 6

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.