In my opinion, simpler is better when it comes to butternut squash soup✨ This recipe showcases the naturally creamy butternut squash and allows it to shine 🌟 you won’t believe how delicious it turns out!
1. Preheat the oven to 400°F.
2. Peel the butternut squash and remove the seeds; cut in small chunks and spread onto one (or two) baking sheets in one even layer; roast for 30-40 minutes until tender.
3. In a large pot or dutch oven, sauté the onions in butter until translucent (~3 min); add the chicken broth (I added 5 cups for a 2.3 lb squash), roasted squash, nutmeg, cayenne and salt; bring to a boil and then cover and simmer for 5 minutes.
4. Transfer the soup into a blender, cover the top with a towel (so hot soup doesn't squirt out) and blend until smooth (~2 min); taste and add additional nutmeg, cayenne, salt or pepper if needed.
5. Serve with sour cream, chives and croutons on top (or the toppings of your choice) and enjoy!
