Roasted Butternut Squash Soup

Most recipes call for you to get fancy with creams and whatnot added at the end but everyone here in the loonyverse loves it as is best- then dip in your favorite sandwich and you have perfection in a bowl.

Roasted Butternut Squash Soup

2 butternut squash, cut in half, seeds removed (You can use a cooking sugar pumpkin for this- not the huge ones they sell for jack-o-lantern's if you want to be authentic.)
1 medium to large onion, quartered
Vegetable or chicken broth (can use water with 1 boullion cube added for each cup)
Tony's Creole or other seasoning of your choice - lots of varieties here.

Coat squash and onion in evoo - we spray lightly.

Sprinkle with salt and pepper.

Roast on cookie sheet 425 degrees for about 1 hour on cookie sheet until tender and caramelized.

Put vegetables into soup pot (Use large spoon to remove squash from shell) and add enough broth to cover + 2 inches

Bring to boil, turn down and simmer 10-20 minutes.

Zhush it up with a hand blender or ladle it into a blender and zhush it up until smooth. Sprinkle liberally (or to taste) with Tony's.

Serve while hot.


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