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
Salt & pepper
1 T. cumin
6 cups of low sodium chicken broth
Sour cream (optional)
No nutrition information available
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.