Butternut Squash Soup for One
Some days, you just need a personal bowl of soup, am I right? And yes, it is a little labor-intensive just to make one bowl of soup, but some days cooking is therapy, and this is seriously one of the best ways to do it.
I got a couple butternut squash in my produce delivery box that were about the size of my hand, and it took me forever to decide what to do with it. I didn't want to just roast it, and I wasn't in the mood to peel them and get creative. I decided on a soup so all I had to do was cut the squash in half and roast!
So, if you also have a toddler-sized butternut squash and are wondering what the heck to do with it, this recipe is perfect.
- 1 serving
- Prep time: 1 Hours|Cook time: 30 Minutes|Total time: 1 Hours 30 Minutes
- Preheat oven to 400 degrees.
- Mix 1 tbsp. olive oil with oregano, salt and pepper, and red pepper flakes (if using).
- Cut your butternut squash in half, scoop out the seeds, and place on a baking sheet lined with parchment paper or foil.
- Brush your mixture evenly over both sides of the squash.
- Roast the squash halves for about 30 minutes, or until fork-tender.
- Once done, remove from oven and let cool.
- Once cooled, scoop the squash flesh (aka remove the skin), and place in a medium-sized pot on the stove.
- In the same pot, add the diced onion and broth, and stir to combine.
- Heat the mixture over medium-high heat, bringing to a boil.
- Once boiling, lower the heat and simmer for about 30 minutes, making sure the onion is tender.
- When ready, blend your soup by transferring to a blender or using an immersion blender.
- Serve, and take your time to enjoy!
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