Description

This recipe is the simplest gateway to butternut squash soup. It has only four ingredients (not including oil, salt, and pepper, but you have all that in your pantry, right?), contains no cream, and is all about the rich, sweet flavor of the butternut squash. Because the recipe is so simple, this squash soup is an amazing canvas for all your favorite soup toppers, from croutons to swirls of coconut cream.

Directions

1. Gather the ingredients. Preheat the oven to 400 F. 
2. Trim off the ends of 2 small (1 3/4 pounds each) butternut squash and halve them lengthwise. Scoop out and discard the seeds or save them for roasting.
3. Rub the cut sides of the squash with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon fine salt and 1/4 teaspoon ground black pepper. 
4. Place the squash cut-side down on a parchment paper-lined baking sheet. Place 2 medium garlic cloves, peeled and smashed underneath the concave portions of the squash. 
5. Bake until the squash and garlic cloves are very tender and browned, about 40 minutes. Let cool on the baking sheet for 10 minutes.  
6. Scoop out the butternut squash flesh and add to a blender along with the garlic. Pour in 2 cups chicken or vegetable broth and secure the lid on the blender. Remove the center piece to allow steam to escape and place a clean towel over the opening. Blend until very smooth, about 1 minute. 
7. Add 2 tablespoons unsalted butter to the blender and blend until smooth and lightened in color slightly, about 30 seconds. 
8. Serve immediately or warm gently in a saucepan over medium heat.