Butternut squash soup is a light lunch that is amazing and does not make you feel like you’re going to sack out at any point when you eat it mid day. Another reason to love it is that it has that sweetness of the squash, but then we add things to it to make it savory. That savory sweet combo gets me every timeeee. The best thing about this recipe is it is so easy to make, but it does require a food processor or blender.
Preheat your oven to 375.
Cut butternut squash in half the long way and take out the seeds.
Coat with olive oil and lightly sprinkle with salt and pepper, then place face down on a baking sheet, as shown.
Let cook for about 30 minutes. Once the squash is soft, you are good to let it sit.
Let the squash cool until it does not hurt to touch, as you will be taking the outer skin off.
Take skin off half of your squash. Place in a blender.
Add in 1/4 bunch of green onion and one clove of garlic.
Add chicken (or veggie to make this a vegan dish) stock.
Blend until you have a creamy consistency. Add to a stock pot and repeat with the second half of the squash
Once you have both halves of the squash in your stock pot, add your spices.
I add: 1 tbsp onion powder, 1 tbsp garlic powder, 1/2 tbsp cayenne pepper, pinch of red pepper flakes, 1/2 tbsp of thyme