Roasted Butternut Squash Soup
Roasted butternut squash soup with garlic and onion. Very easy to prepare. Just put everything in the oven to roast and then blend and serve.
- 4 cups butternut squash diced
- 1 onion medium sized, cut into large pieces
- 1 head of garlic cut in half with peel
- 1 tablespoon of olive oil
- Salt and freshly ground black pepper to taste
Preheat the oven to 450ºF.
In a baking tray prepared with parchment paper or a silicone mat put the butternut squash, onion in pieces and the head of garlic.
Drizzle the olive oil, salt, and pepper. Put in the oven until golden brown, about 20 minutes.
When done, put the butternut squash, the onion, and the peeled garlic cloves in the blender with three cups of water.
Blend until everything is creamy. Pour into a pot soup, heat, and try for seasoning. If the soup is thick, add more water and adjusts the seasoning.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.