VEGAN (use vegetable broth) & GLUTEN-FREE / SERVES: 4

INGREDIENTS

1 (2-pound) butternut squash

2 small yellow onions (or 1 large)

5 unpeeled garlic cloves

2 cups bone broth

Olive oil drizzle

2 teaspoons apple cider vinegar

salt + pepper

TOOLS

Sheet Pan—Sur la Table

Large pot—Cuisinart on Amazon

Immersion blender—KitchenAid on Amazon

Small ramekin—Sur la Table

Foil

DIRECTIONS

Pre-heat the oven to 400℉.

Cut the butternut squash in half and scoop out the seeds. Rinse the seeds in a colander and set aside for toasting as a garnish. Cut the onion into quarters. Place the squash and onions on the baking sheet and drizzle with olive oil and pinches of salt and pepper.

Wrap the the garlic in foil and place on baking sheet. Put seeds in a ramekin and sprinkle with salt, then place on the baking sheet.

Roast for 1 hour, or until the squash is soft and the onion is nice and brown.

Scoop the flesh from the squash and place in your soup pot. Remove the peel from the onions and garlic and add the flesh to the pot along with the broth and vinegar. Blend until creamy and simmer for a minute to cook off some of the vinegar and serve your soup nice and hot.

Top with toasted butternut squash seeds and serve with some fresh bread.

This soup is perfectly simple and warms the soul on cold nights. I prefer to cook with bone broth for extra protein and nutrients, but this tastes great with whatever broth you have on hand.

Pro tip: if you want the squash to cook faster, place cut side down.

Drizzle with olive oil and sprinkle with salt and pepper.

Wrap the garlic in foil and put it in the oven.

Bake at 400℉ for about an hour.

This is a a little more “done” than we planned but it tasted great and the squash was easy to get the skin off so it all worked out!

True story: I had an important client pitch that I couldn’t miss on the day I was photographing this recipe. My friend, Teri, who helps me cook for food photoshoots was going to quietly take the pan out and then go for a walk while I finished up my call. But the squash was done sooner than we planned and when she opened the oven, the fire alarm went off. 🔥🚒

I muted myself on the video call and no one noticed the chaos, but poor Teri was mortified and I couldn’t really tell her it was all good until she came back later.

Remove the skin from the squash, onions and garlic and add them to your soup pot along with the broth and apple cider vinegar.

Blend until creamy.

Serve with toasted butternut squash seeds (I also had raw pepitas on hand). Enjoy!

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