Pioneer Woman’s Roasted Butternut Squash Soup
Equipment
- Oven
Ingredients
- 1 butternut squash of 2 kg
- 1 onion
- olive oil
- salt
- 875 ml chicken broth
- 250 ml liquid cream
- 1 tbsp honey
- Sour cream for serving
Instructions
- Preheat the oven to 220 ° C.
- Cut the squash in half lengthwise and core it with seeds. Place squash, cut side up, and onion on a baking sheet. Add salt and a drizzle of olive oil.
- Bake for 55 to 60 minutes or until the butternut squash is tender and starting to brown.
- Scrape the flesh of the squash and place it in the bowl of a blender with the peeled roasted onion. Add 250 ml of the chicken broth and mix until the mixture is smooth.
- Pour the mixture into a saucepan, add the remaining broth,cream and honey. Heat over medium heat until the soup is heated through. Servewith sour cream and good nut bread.
Notes
This recipe can be made by pumpkin as well.