The recipe is simple. Cut up the butternut squash and onion, and roast until soft and delightfully caramelized. The roasting takes some time, but it’s dead time – just stick it in the oven, set a timer, and go do something else. Then, bring your broth to a simmer in a large pot, add the roasted veggies, and puree. That’s it! Finish with a drizzle of EVOO or spoonful of plain yogurt for a little extra panache. Serve with some tomato focaccia or garlicky bread sticks if you’d like. (I do.) Simple, good, healthy – it’s hard to eat this without feeling self-congratulatory.
Comforting, nourishing, zero-guilt goodness, using only 3 main ingredients. You just can't beat that.
- 1 butternut squash
- 1 yellow onion
- 32 oz. chicken (or vegetable) broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Preheat oven to 450 F.
- Peel, de-seed, and dice the squash into roughly 1-inch cubes (doesn"™t need to be perfect).
- Peel and dice the onion into roughly 1-inch pieces.
- Place the squash and onion onto a foil-lined baking sheet. Drizzle with olive oil and season with a generous pinch of salt and pepper. Roast in oven for 45-50 minutes until squash is lightly golden and fork-tender.
- In a large pot, bring the broth to a simmer. Add the roasted veggies. Puree using an immersion blender, regular blender, or food processor. (If using a regular blender or food processor, work in batches so that your container isn't full to the brim, and be careful not to burn yourself). Finish with a drizzle of EVOO or spoonful of plain yogurt if you'd like, and enjoy!
Recipe Source: LickMySpoon.com.
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