3 Ingredient Butternut Squash Sheet Pan Soup
This creamy soup is so flavorful, you won't believe it's only made with 3 ingredients! Make it vegetarian or blended with chicken broth.
Servings: 2
Equipment
Ingredients
- 2 pounds butternut squash
- 1 head garlic
- 2 cups chicken broth
- extra-virgin olive oil to taste
- Kosher salt to taste
Instructions
Prep Ahead:
- Make the soup as described in the "Make From Fresh" instructions
- When cool enough to comfortably handle, transfer to a freezer-safe container with a tight-fitting lid.
- Freeze for up to 3 months
Make From Fresh:
- Preheat the oven to 375*F.
- Slice the butternut squash in half from top to bottom, and then scoop out and discard the seeds.
- Slice the top off of the garlic, discarding any extra loose or papery skins.
- Arrange the garlic and squash, skin side down, on a sheet pan.
- Drizzle everything with olive oil and a generous sprinkle of salt
- Turn the butternut squash over, skin side up.
- Place in oven and roast 1 hour, or until the squash is completely soft all the way through
- Scrape the soft squash insides onto the sheet pan, discarding the skins.
- Squeeze the garlic cloves out of their skins and add to the squash insides.
- Use a rubber spatula to scrape everything, including any extra oil and salt, into a blender.
- Add the broth and secure the lid.
- Blend on high until completely smooth.
- Season with salt and pepper or fresh herbs like rosemary or thyme
- Serve hot.
Notes
This simple recipe could not be easier! Simply roast the squash and garlic on a sheet pan, then blend to creamy deliciousness with chicken (or vegetable broth) It freezes great, makes a fabulous quick work-from-home lunch, and the sweet flavor of roasted garlic takes it to a whole other level of flavor.