I LOVE butternut squash soup. This recipe is so easy, healthy, and full of flavor.
You will need:
- One butternut squash (if you can get this precut in halves it saves a step)
- One yellow onion
- One head of garlic
- Olive oil
- Salt and pepper
- Vegetable broth
- Milk (I use skim to make it lighter)
Preheat the oven to 350 degrees. Cut butternut squash in half. Drizzle with 1 TBS olive oil, salt and pepper to taste. Place on a baking tray with onion, and garlic head wrapped in tin foil.
Now it is time to BLEND!
I did my soup in two batches to prevent spillage.
Scoop out the seeds (I saved mine to garnish my soup) and spoon the flesh of half the squash into the blender. Remove the outer burnt flesh of the onion and spoon half the onion into the blender. Add 2 cloves of the roasted garlic (it should slide right out!) Blend with 1 C. Vegetable broth, 1 C. Low fat milk, and 1/4 tsp of salt.
Transfer to serving container.
Repeat the above steps for the remaining half of the ingredients.
Garnish with roasted squash seeds, coconut cream (the top solid part of canned coconut milk) and more S&P.