UNITS
SCALE
INGREDIENTS
- 2 lbs Butternut squash, cubed
- 1 medium Onion, sliced
- 4 cloves Garlic
- 1 tsp Salt, kosher
- ¼ tsp Black pepper, freshly ground
- 2 tbsp Neutral tasting oil
- 2 cups Stock, chicken
- 1 cup Heavy cream
METHOD
- Preheat oven to 425ºF / 220ºC
- Put squash, onion, and garlic on a large rimmed baking sheet. Sprinkle with salt, black pepper, and drizzle oil over top. Toss with your hands until coated.
- Roast for 35–40 minutes, tossing several times during cooking.
- Transfer to a large pot. Add stock and heat to a simmer. Let it simmer for 5 minutes and then blend with an immersion blender until smooth.
- Stir in cream. Season and serve.
NOTES
- Be careful not to over-roast the squash. If you do the soup will be bitter. You are looking for brown edges, not black.
