Butternut squash is one of my favorite winter foods. It works great as a side or as the main dish in soup form. I made this simple soup that has only a few ingredients but a lot of flavor. And it’s quick and easy to whip up. Always a win in my book.
1/2 medium butternut squash (you can easily use the whole squash, just double the other ingredients)
1/3 large onion (or 1/2 of a small to medium size onion)
Up to 1 cup half and half (can also use any kind of milk you’d like, taste will differ depending on what you choose)
Up to 1 cup water
Salt, pepper, and garlic powder
2 1/2 – 3 cups
- Preheat oven to 425d.
- Peel and chop butternut squash and onion.
- Spread butternut squash and onion on a large baking pan.
- Drizzle with olive oil.
- Sprinkle with salt, pepper, and garlic.
- Roast for 25 minutes, stirring halfway through. Squash is done when it is soft and slightly browned.
- Add squash and onions to high-powdered blender or food processor.
- As you blend, slowly add in half and half and water. I started with half and half because it makes it creamier and more flavorful. Once I’d added a full 1 cup of half and half, then I started adding water. I used a full 1 cup of water too. I don’t recommend adding 2 cups of milk and/or water right away. Add only as much as you need to reach your desired thickness. That’s no right or wrong thickness, purely your preference. Mine is on the thicker side.
- You can enjoy it as is, or with add-ins such as goat cheese or feta, bacon, shrimp, or sausage.