Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Ingredients: 2 Tablespoons Extra Virgin Olive Oil; 6 Cups Butternut Squash, peeled & cubed; 1 Teaspoon Kosher Salt; 3 1/2 Cups Low Sodium Chicken Broth or Vegetable Broth, divided; 2 Tablespoons Green Onions, Chopped; 2 Tablespoons Unsalted Butter (optional)

Description

This soup is my absolute favorite!

Ingredients

Scale

2 Tablespoons Extra Virgin Olive Oil
6 Cups Butternut Squash, peeled & cubed
1 Teaspoon Kosher Salt
3 1/2 Cups Low Sodium Chicken Broth or Vegetable Broth, divided
2 Tablespoons Green Onions, Chopped
2 Tablespoons Unsalted Butter (optional)

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Instructions

Preheat the oven to 350 degrees.
In a large glass baking dish, combine butternut squash, olive oil, green onions and 1 teaspoon of sea salt.
Pour 1 cup broth on top of squash and bake for 90 minutes. Stirring once to make sure the bottom of the pan does not stick. Additional broth can be added if needed.
Pour the squash and leftover broth in a large dutch oven pot over medium-low. Add the remaining 1 1/2 cups broth and cook for 25 minutes.
Add butter and blend using an immersion blender (or a normal blender) until smooth. Season more if necessary.

Notes

Please note that according to the Monash guide, butternut squash is a moderate FODMAP vegetable. Be cautious if it bothers you but for me a 1/2 cup serving amount is safe.