Cream of Butternut Squash Soup

Butternut squash tastes better when roasted in the oven, and it's easy to peel and discard the seeds. It's not only more wholesome and healthy, but the roasting technique brings out all of its flavors. Alternatively, in autumn, stores often carry it cubed and ready to roast, allowing you to skip the peeling and seeding required when purchasing it whole. I use chicken bouillon, but you can use vegetable bouillon or just salt to make it vegetarian.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wrap the whole butternut squash in foil and place it on a cookie sheet lined with parchment paper

Step 2

Turn the oven on convection Roast at 375º. Roast the whole butternut squash for 30 minutes in a convection oven, or 45 minutes if using a regular oven, until it's soft enough to be pierced with a steak knife. If using cubed, it'll take 20 minutes on convection, and 30 on a regular oven.

Step 3

Meanwhile, melt the butter and olive oil, caramelize the onion, and add the garlic. Once the onion is turning brown, stir for an additional minute. Save to blend with the roasted butternut squash later.

Step 4

Place the peeled and seeded butternut squash in the blender, and add all other ingredients and blend until creamy and ready.