This butternut squash soup is simple, makes the house smell wonderful and freezes great. If you want to make it a bit more savory you can substitute chicken broth for the water (though reduce the salt by one tablespoon.) Also, if you want more kick, add a bit more cayenne pepper!
2 butternut squash, peeled, seeded and cubed
2 Tbls vegetable oil
2 Tbls salt
6-8 cups water
1/2 tsp cayenne pepper
1 yellow onion diced
1/2 cup half & half
2 tsp black pepper
Preheat over to 375 degrees. Toss squash with 1 tablespoon oil and one tablespoon of salt. Spread on baking sheet and place in oven.
Roast squash for 25-30 minutes until tender but not soft. While squash is roasting, saute diced onion in the other tablespoon of oil in dutch oven. Saute until onion is softened, about 8 minutes. Add cayenne pepper and thyme. Saute for one minute and turn off heat if squash is not ready. Once squash is roasted, add to dutch oven and toss with onion and spices, saute for two minutes.
Add 6 cups water and other tablespoon of salt. Simmer squash in water for about 15 minutes. Puree soup with immersion blender or transfer soup in two batches to blender and puree. Over low heat, slowly stir in half & half to soup. Salt and pepper to taste and add more water if soup is too thick.
You can garnish soup with grated parmesan, croutons or a dollop of greek yogurt. Enjoy and don't forget to read up on new research grants and develops in AHC research at www.ahckids.org.