Butternut Squash Soup

Ingredients 

• 1 medium butternut squash, halved, seeded, and cut into quarters

• 2 yellow onions, peeled and halved

• 1 small garlic clove

• 3 tablespoons olive oil

• 2 cups chicken broth

• 2 cups water

• Salt, to taste

• Black pepper, to taste

• Crispy sage leaves or toasted breadcrumbs for topping (optional)

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Directions

1.  Preheat oven to 425 degrees.

2. Arrange squash quarters, onion halves, and 1 small garlic clove on a baking sheet.

3. Season with salt, pepper, and a drizzle of olive oil.

4. Roast for 45 minutes until the squash is fork tender and browned at the edges.

5. Let cool for 5 minutes. Scoop the squash flesh from the skin.

6. Add roasted squash, onions, garlic, and 3 tablespoons olive oil to a deep pot.

7. Pour in 2 cups chicken broth. Blend with a hand blender until smooth.

8. Slowly add 2 cups water while blending to thin the soup.

9. Simmer 6 minutes. Adjust salt and pepper to taste. Serve topped with sage or breadcrumbs if you'd like.

   *if using a regular blender add the roasted squash, onions, garlic, olive oil, and chicken broth to a standard blender and blend until smooth, then pour into a deep pot, thin with the water, simmer for 6 minutes, and season to taste.

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