- 1 small to medium 2 lb Butternut Squash
- 3 1/2 Cups of Chicken stock (use vegetable stock for vegan version of this soup)
- 1 large onion
- 2-3 large cloves of garlic
- 2 Tablespoons of olive oil
- sea salt and pepper to taste
Preheat oven to 350°F. Mix squash, onion and garlic cloves with 1 to 2 tablespoons olive oil in glass baking dish and pour 1 cup stock over the top. Sprinkle with 1/2 teaspoon salt.
Bake at 350ºF for 1 1/2 hours or until fairly soft and a little caramelized-looking; check on the pan every 20 minutes or so and if necessary, add additional liquid to keep it from scorching to the bottom of the pan. Stir once during cooking.
Add squash, garlic, onion, and any liquid from baking dish into a large Dutch oven or stockpot. Add 2 1/2 cups stock and 1/2 teaspoon each salt and pepper to the pot, and cook over medium-low heat for at least 20 minutes.
Purée all ingredients using an immersion blender.
Serve with buttered bread and enjoy!
Tip: Add a dash of heavy cream to the bowl just before serving for a creamier soup.