Roasted Butternut Squash Soup


1 Butternut Squash, cubed

½ Cup Olive Oil + 2 Tbs.

1 medium yellow onion, chopped

5 cloves garlic, finely chopped

2 Cups parve chicken broth


Salt and Pepper to taste


  1.  Place cubed squash in a 9×13 inch roasting pan and toss with olive oil, salt and pepper.
  2. Place in oven and roast at 400 degrees for approx. 30 mins. Or until soft and browning.
  3. Remove from oven and let cool.
  4. Heat 2 Tbs. oil in a large saucepan on medium heat and add onion and garlic. Saute until soft.
  5. Add the squash.
  6. Add the broth and enough water to cover and bring to a boil.
  7. Lower heat and let simmer for 15-20 mins.
  8. Remove from heat and let cool.  Blend with an immersion blender or in batches in a cuisinart.
  9. Season with salt and pepper.

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