Butternut Squash Soup

I like to make this soup using Honeynut Squash as well when they are in season. They are smaller and sweeter than a butternut squash and worth it if you can find them.

All ingredients/amounts are flexible depending on the flavor/texture you want.

2 Butternut Squash

1 Clove Garlic Diced

1/2 Sweet Onion Diced

1 Tbls Honey (if you want your soup sweeter)

Olive Oil

Vegetable Broth

Salt

Pepper

Half and Half

Method: Preheat oven to 425*

Cut squash in half lengthwise, scoop out seeds, sprinkle with salt/pepper, rub with olive oil and roast until for tender. Depending on the size of squash 30-60 minutes.

Saute onions with olive oil, seasoned with salt and pepper until tender and then add the garlic and saute x 1 minute. (If you cook garlic longer than 1 minute, it can become bitter.) Remove from heat.

Once squash is cooled, scoop out flesh with a spoon and place in a blender with the onions/garlic, honey and some of the broth and process adding more broth if needed until you get desired consistency.

Once blended, pour soup into a pot and stir in the half and half or more broth to reach final desired consistency of soup. Omit the half and half if you don’t want to use dairy. Season with salt and pepper to taste. Heat and Enjoy!