I LOVE butternut squash soup, but haven't been able to make it because we never had a food processor. This Christmas we won one at a Christmas exchange and I use it easily once or twice a week for soups, dips, smoothies, etc. Such a useful kitchen appliance! Today I made the yummiest (and easiest) butternut squash soup. Here's the recipe!
First, slice the squash vertically from top to bottom and scoop out all the seeds and stringy pieces. (Note: watch your fingers! The squash can be tough to cut through so just mind your fingers while you work)
Next, line the squash on a baking tray. Brush some avocado oil (you can use coconut, canola, evoo, etc.), sprinkle with salt and pepper then FLIP them over so that they bake squash insides down. Bake at 375* for 40-45 minutes OR until (really) soft.
Once it's fully roasted, you'll be able to scoop out the squash easily. Put it into a food processor, add vegetable broth (or chicken, doesn't matter!) and puree. Leave it in there while you sauté diced onions, butter and a tsp of oil in a frying pan. When the onions are soft, add them to the food processor puree and pulse a bit more.
Transfer your puree to a slow cooker, cook on low. Add (more) pepper, cayenne pepper or cumin, and garlic to taste. Serve whenever! Mmm.