Butternut squash develops incredible sweetness when roasted before blending into this comforting soup.

Ingredients

  • 1 large butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 1/2 cup cream
  • Salt and pepper, to taste

Directions

  1. Preheat the oven to 400°F. Toss the squash with olive oil and a pinch of salt, spread on a baking sheet, and roast for 25-30 minutes, until tender and lightly caramelized.
  2. While the squash roasts, sauté the onion and garlic in a large pot over medium heat until softened and fragrant, about 5 minutes.
  3. Add the roasted squash and chicken broth to the pot, and simmer for 10 minutes to let the flavors meld.
  4. Blend the soup until smooth, using an immersion blender or working in batches in a countertop blender.
  5. Stir in the cream, season with salt and pepper to taste, and warm through before serving.

Serve with warm crusty bread.