Ingredients
Units
Scale
- 1 large butternut squash halved vertically and seeds removed
- 2 tablespoon extra virgin olive oil
- 1 medium yellow onion chopped
- 4 garlic cloves minced
- 1 teaspoon brown sugar
- 1 teaspoon salt
- freshly ground black pepper to taste
- 3 cup vegetable broth
- 1/2 tablespoon fresh rosemary chopped
Instructions
- Preheat the oven to 425 degrees Fahrenheit and prepare a baking sheet with baking paper.
- Then, place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat it. Roast it until tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor).
- Meanwhile, in a pot, warm 1 tablespoon olive oil over medium heat until shimmering, add the chopped onion and garlic. Cook, stirring often until the onion has softened (about 3 to 4 minutes).
- Next, transfer the mixture to your stand blender and add the salt, pepper, rosemary, and brown sugar.
- Use a large spoon to scoop the baked butternut squash flesh into your blender. Discard the tough skin.
- Also, add the vegetable broth to the blender and blend everything together.
- Blend on high, being careful to avoid hot steam escaping from the lid. Finally, stop once your soup is super creamy and warmed through.
Notes
If your soup is too thick, add up to 1 cup more broth and blend.
Season to taste and serve with parsley, and crusty bread.
- Prep Time: 10
- Cook Time: 35
- Category: Soup
- Cuisine: American