Lord, I hope someone reading this gets the joke in the title. Friends is the best ever.
My mama is also the best ever. In her garden this year, in addition to the usual suspects (peas, peppers, tomatoes), she planted onions and butternut squash. I’ve never really had squash before, but for some weird reason, I’ve always been intrigued by butternut squash soup. Never tasted it, but wanted to.
Being the best mom, she brought me two adorable squash and a bunch of onions for my birthday a few months back.
What better time to experiment and try some butternut squash soup! After much research, I decided to follow in the footsteps of my hero, the Barefoot Contessa, and roast the squash with the onions and a little olive oil, salt, and pepper.
45 minutes later I had this delicious pan of root veggie goodness:
I could not believe how good this was! So much pretty for the eyes and the mouth! After roasting, I combine the squash and onions in a blender with some chicken stock. The end product? Simple. Delicious. Amazing.
Bonus! Obviously, like pumpkins, butternut squash have seeds inside them. So while the squash is messy and a pain to dissect…
Once you dig in and figure it all out, you’re left with the scrumptious squash above, and a heap of seeds you can roast with a little canola oil and coarse sea salt. Again, simple, delicious, amazing.
Roasted Butternut Squash Soup
4 small yellow onions
1 large butternut squash
1 Tbsp extra virgin olive oil
dash of salt and pepper
2 C chicken or vegetable stock
- Preheat oven to 375°.
- Remove peel from squash and onions, and chop into 1″ chunks.
- Place squash and onions in a single layer on a baking sheet and drizzle with olive oil and a sprinkle of salt and pepper. Toss well to coat.
- Roast vegetables for approximately 30 minutes, or until squash is fork-tender. Remove from oven and cool slightly.
- Place vegetables into a blender with 1 cup of the stock. Blend to desired texture, adding more stock as needed.
- Garnish with sour cream or roasted butternut squash seeds* and enjoy!
*To roast the squash seeds: pat them dry, place in a single layer on a baking sheet, spray with canola oil and sprinkle with salt. Bake at 375° for 15-20 minutes.