Classic Butternut Squash Soup Ladies Home Journal
3 lbs butternut squash, peeled, seeded and cut into 1” cubes
2 T olive oil
1 t kosher salt
½ t freshly ground pepper
1 T unsalted butter
2 medium onions, chopped
7-8 c vegetable broth
Snipped fresh chives, for garnish
Heat oven to 350. In a large roasting pan, toss together squash, oil, S&P. Roast, stirring once, until tender, about 1 hr. Meanwhile, in an 8-qt. stockpot, melt butter. Add onion and cook, stirring occasionally, until golden, about 20 mins. Add squash and 7 cups broth; bring to a boil. Reduce heat and simmer 15 mins. Transfer soup, in batches, to a blender and puree until smooth; return to pot. Add more broth, if needed, until desired consistency. S&P to taste. Garnish with chives, if desired. Makes 14 cups. Work: 30 min, Total: 1 hr 45 min
