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
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!