I remember the first time I ate Butternut squash soup, I was at a Mother/Son luncheon.  I could not get enough of the soup; I ate my soup, my son’s soup, and the woman sitting on the other side of me, I ate her soup.  Needless to say, I didn’t eat the chicken entrée.  I think my son might have been a tad embarrassed.  It took many tries to come up with a recipe I loved as much as that first Butternut Squash love, but I finally got it.

It’s really is quite simple…

3 pound Butternut Squash peeled and cut in to chunks

1 large Onion cut in to chunks

Olive Oil

2 tablespoon Butter

3 cups Chicken Broth

1 tablespoon Pepper

1 tablespoon of salt ~Divided

6 dashes of Chipotle Tabasco

Preheat oven to 450 degrees.

In a large bowl, combine the butternut squash and onion chunks with 1 teaspoon of salt and enough olive oil to coat all pieces.  Place squash and onion chunks on a foil lined jelly-roll pan (the foil just makes for easier clean up) and place in a 450-degree oven for 40 minutes, please keep a close eye on the vegetables as each oven is different.  When the vegetables are done roasting (they are soft and edges are brown), place them in a soup pot over medium heat along with any olive oil that may be left on the jelly-roll pan.

Add the chicken broth, pepper, remaining salt, and Tabasco to the vegetables.  Cook for 45 minutes.  With an immersion blender or a blender, blend the soup until you have a smooth consistency.  Once the soup is completely smooth, add butter and continue to cook for another 25 minutes.

…And now you have a cream soup, with no cream.  Enjoy!