Easy butternut squash soup

I found this recipe on Epicurious and adapted it a little. It turned out pretty good if I do say so myself.



Nonstick vegetable oil spray
1- pound butternut squash (I used 2 8oz packages of diced butternut squash from Trader Joes) 2 cans low-salt chicken broth
1/2 cup heavy cream

1/2 onion (layers separated)
Nonfat sour cream (optional)
Chopped fresh chives (optional)

Preheat oven to 375°F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Place diced squash and onions in prepared dish. Drizzle with olive oil and season with S&P. Toss well to combine. Bake until tender, about 35 minutes.
Scrape squash and onions into large bowl. Add broth and puree until smooth (use blender or immersion blender). Transfer puree to heavy large saucepan. Mix in cream and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and chives, if desired.


Very good and easy

Cant say its husband approved yet because hes not home tonight to eat it.

{Serve with}

garlic bread


35 to 45 min

1 comment:

  1. In case you didn't notice, I am behind on my blog reading. I just did a butternut squash soup the other day with an apple and coconut milk. Tasty!