butternut squash soup « Amy's Gluten Free Pantry
I know fall is here when I find butternut squash at my local stores. I always marvel at how simple this recipe is. Every once in a while, I try to monkey around
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Cooking tools:
- Immersion blender
- Blender
- Oven
- Roasting pan
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 2 1/2 – 3 pound butternut squash, quartered lengthwise, seeds removed
- 2-3 T olive oil, divided
- 1 medium yellow onion, chopped
- 4 c. chicken broth (or vegetable broth for vegan)
- 1-2 tsp. salt, divided
- grinding of fresh pepper
- Fresh chives as a garnish optional
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