This healthy Roasted Butternut Squash Soup recipe will warm your bones on a chilly day. After some initial prep work, you throw the roasted butternut squash, onions, and spices in the oven. Then mix in the blender with a couple of other ingredients and voila! Your Roasted Butternut Squash Soup is served.
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Ingredients:
2 Butternut Squashes
1/2 White Onion
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Nutmeg
4 tbsp Olive Oil
6 tbsp Butter
1/4 cup Sour Cream
Directions:
Heat oven to 425.
Peel, remove seeds and cube 2 butternut squashes. Chop up half a white onion. Place squash and onion in a roasting dish. Drizzle with olive oil, add half tsp of salt, quarter teaspoon of pepper, and quarter tsp of nutmeg. Toss together so everything is well coated. Cube 6 tbsp of butter and place on top and roast in the oven for 45-60 minutes (you want the squash and onion to get golden brown).
Remove from oven and place into a blender. Add a quarter cup of sour cream (or light cream if you prefer). Make sure the lid is secure on the blender and your on pulse mode. Lightly pulse until puréed and well blended. Pour into bowls and enjoy! Garnish with chopped chives.
