Roasted Butternut Squash Soup Recipe (Minimal Chopping!)

Ingredients

• 2.5-3 lbs butternut squash (tops removed, halved and seeds removed)
• 1 tsp olive oil
• 4 tbsp butter
• 1 small white onion (diced (about 1 1/3 cups))
• 2 tsp garlic (minced)
• 4 cups chicken broth
• 3/4 tsp ground nutmeg
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 cup heavy cream
• Toasted pepitas (for topping)

Instructions

1. 1

   Preheat the oven to 425 degrees. Drizzle the oil on the cut side of the squash and rub all over. Place on a parchment lined cookie sheet cut side down. Roast 40-50 minutes, or until it’s super soft when you prod with a fork. Once the squash is soft, set it aside to cool a bit while you start the next step.

2. 2

   In a large pot, melt the butter over medium heat. Then add the onion and cook until very soft, 5-6 minutes. Stir often and turn the heat down if it is starting to brown.

3. 3

   Add the garlic and cook for 1 minute.

4. 4

   Add the broth, nutmeg, salt, and pepper. Bring the mixture to a boil.

5. 5

   While it is coming to a boil, scoop the squash into the pot. Once all the squash is added, remove from the heat. Use an immersion blender to blend until super smooth. Just keep going - it will take several minutes to get it super smooth.

6. 6

   Add the cream and continue blending until combined.

7. 7

   Serve warm with toasted pepitas on top.