This soup really couldn’t be simpler to make. And not only is it easy, it’s good for you, too.
1 butternut squash, peeled, halved, seeded, and cubed
2-3 cloves of garlic, peeled and smashed
1 tbs olive oil
salt and pepper
chili powder, garlic powder, or whatever spices you’d like
2 cups chicken or vegetable broth (maybe a bit more, depending on what consistency you prefer)
roasted pumpkin seeds, for garnish (optional; recipe below)
Preheat the oven to 425 degrees F.
Put your cubed butternut squash and garlic in a zip top bag along with the olive oil, salt and pepper, and your other seasonings. Close it and toss everything around until all of the squash is coated.
Put this on a baking sheet (or two) lined with foil that has been sprayed with cooking spray. Roast for 20-25 minutes, tossing halfway through, until the squash is tender and slightly browned.
Remove it from the oven and either put everything, along with the broth, into a pot on the stovetop, or into a blender. If you are going the stovetop route, use an immersion blender to puree everything to your desired consistency. If you’re using a blender, just blend until things look how you’d like. You may need to add a bit more broth if you want a thinner soup.
Top with some roasted pumpkin seeds, and enjoy!
Roasted pumpkin seeds
salt and pepper
Preheat the oven to 325 degrees F.
Separate the seeds from all of the other gunk that’s inside the pumpkin or squash. Spread the seeds on a baking sheet, and spray them with cooking spray. Sprinkle some salt and pepper on top.
Bake for 25 minutes, stirring them around after about the 10 minute mark.