This is a ridiculously easy soup to put together! I made this on Monday night because it was a chilly Advent night...and my friend Patty requested this recipe.
Pre-heat the oven at 400 degrees. Take one whole butternut squash and peel, seed and chop into 1" chunks.
Place the chunks into a bowl and drizzle with about 2 tablespoons of oil...I used Extra Virgin Olive Oil, but any oil will do! Add 1/2 teaspoon of kosher salt and 1/2 teaspoon of freshly ground pepper and toss together. Place on a greased tray. If you have a large butternut squash, make it two trays:)
Place the trays in the oven and bake for about 20-25 minutes. The squash should be soft, with a little bit of brown on some of the squash chunks.
In the meantime, chop one onion and a handful of fresh parsley and saute them over low heat in a large pot (I used my dutch oven) until the onion is translucent. Or if you don't like onion, you can omit this step. I also added one diced jalapeno because we like our soup spicy, but it is not necessary.
When the squash is done, add it to the pot all at once.
Cover the mixture with chicken or vegetable stock. I used 4 cups of reduced sodium organic chicken 'Better than Bouillon' base, (mix 4 cups of warm water with 4 teaspoons of the base) but it depends on the pot you use, and the size of the squash.
Let it simmer for about 5 minutes on medium heat. Then, using a stick blender, blend the heck out of it! You might need to add a little more stock to thin it out. I used half and half. You could also use milk, cream, or even water.
When the soup is smooth, heat it up and serve!
I also made a green salad with heirloom cherry tomatoes from Trader Joe's....yum yum!
By the way, this will feed 4 hungry people!
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