- 1 butternut squash
- 1 yellow onion
- 32 oz. chicken (or vegetable) broth- low sodium
- 2 tablespoons olive oil
- Salt and pepper to taste
Preheat oven to 450 F.
Peel, seed, and dice the squash into cubes that are about 1 inch wide.
Peel and dice the onion.
Place the squash and onion onto a foil-lined baking sheet. Drizzle with olive oil and season with a generous pinch of salt and pepper. Roast in oven for 45-50 minutes until squash is lightly golden and fork-tender.
In a large pot, bring the broth to a simmer. Add the roasted veggies. Puree using an immersion blender, a regular blender, or a food processor. If you are using a regular blender or food processor, blend in batches so that your container doesn’t overload.
Finish with a drizzle of olive oil or spoonful of plain greek yogurt for a creamy touch, and enjoy!