Butternut Squash Soup | Recipe Cart | Recipe Cart

Ingredients

• 3 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup chopped onion (1 large)
• 1 tablespoon unsalted butter
• 3 14-14.5 ounce cans vegetable broth
• Kosher salt and freshly ground black pepper
• Snipped fresh chives (optional)