Roasted Butternut Squash Soup

Fall is around the corner when the different types of squashes show up in mass quantities at our local French market.  I have not yet met a squash I didn’t enjoy, but there is something so sweet and savory about the typical butternut squash that makes it my first choice.  A bonus to this type of squash is that everyone in the family loves it, especially when its in the form of my roasted butternut squash soup.  This recipe simple and freezable.  Whats not to love.

• 1 – 2 lb + butternut squash
• 1/2 an onion.
• Olive oil, Salt and Pepper
• 1- box of Chicken Stock or broth
• 1/4 tsp cayenne pepper (optional)
• Hand blender, blender, or Cuisinart

After washing the squash, slice it in half and scoop out the seeds.  Place the squash halves and onion half in a casserole dish face up with a 1/2 – 2/3 inch of water,  The water will help the squash from sticking or drying up in the oven.

Drizzle the tops of the squash and onion with olive oil and then sprinkle on salt and pepper.  Place in the oven for 30-45 minutes until the squash is fork tender.

Once cool to the touch, scoop out butternut squash from its shell and place in a medium sized pot.  Peel off a couple layers of the onion and add to the pot and discard the rest or use for something else.  Pour in the water that remained in the casserole dish.

Next add in enough chicken stock to cover the squash and simmer on medium heat for 15 minutes.

Turn of the burner and let cool to a warm temperature.  Choose your preferred method to blend the soup to a puree, then pour back into the pot.

Add in cayenne if you choose and any more chicken stock if you prefer a thinner soup consistency.  This is when I taste test to make sure there is enough salt and pepper.

Warm up and serve.