Butternut Squash Soup

Butternut Squash Soup with Sour Cream and Spring Onions Submitted by Mya Z.
Butternut Squash Soup with Sour Cream and Spring Onions Submitted by Mya Z.

Ingredients

2 medium sized butternut squash, peeled, seeded and cut into 2" chunks 2 medium vidalia onions, cut into 1" wedges 4 - 8 cloves garlic, peeled and left whole Olive oil Salt & pepper 1 T. cumin 6 cups of low sodium chicken broth Sour cream (optional)

Nutritional information

No nutrition information available

Instructions

1.Preheat oven to 400. Toss squash, onion wedges and garlic with olive oil, salt & pepper and cumin. Roast on a baking sheet for 45 minutes to 1 hour till squash is tender. 2. Let vegetables cool briefly and then place into a large pot with the chicken broth. Cook over a low simmer for a half hour. You can then pureee the soup with an immersion blender or portion into a blender and puree or simply mash with a potato masher depending on how smooth or chunky you like your soup. 3. Serve hot with a dollop of sour cream.