Butternut Squash Soup

Prep time: 30 min
Serves: 2-4

A very rich and creamy soup. The squash adds a nice sweetness to the soup and roasting it brings out its flavour.

INGREDIENTS

1 medium butternut squash
1 Tbsp butter or olive oil
1 onion, chopped
1-2 garlic cloves, chopped
3 cups broth
Salt to taste
1/2 teaspoon white pepper
1/2 cup whipping or coffee cream

DIRECTIONS

1. Cut the squash in half lengthwise and remove seeds. Roast on a baking sheet at 400°F for 35 minutes.
2. While roasting, chop the onion and garlic and saute in a large saucepan with the butter or olive oil for 5 minutes.
3. Remove the squash from the oven and scrape the pulp into the saucepan. Discard the skin.
4. Add the broth and salt/pepper to taste.
5. Bring to a boil, then reduce the heat and simmer for 30 minutes.
6. Pour the soup into a blender and puree or use a hand blender.
7. Once smooth, add the cream and mix.
8. Pour the soup from the blender back into the saucepan and keep warm until ready to serve.